Tuiles are ultra-thin, crisp, curved cookies that imitate the shape of a French roof tile (tuile means “tile” in French).

In addition to the classic arch shape, the versatile batter can be spread into large rounds for molding into cups to hold ice cream, berries or mousse, or into long strips that can be twisted into corkscrews for a fanciful garnish.

These delicate cookies are most successful when baked on silicone-coated nonstick liners.



1/2 cup cake flour

2/3 cup confectioners’ sugar

2 large egg whites

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup unsalted butter, melted and cooled

3/4 cup sliced almonds

Position a rack in the middle of the oven, and preheat to 350 degrees. Line three rimless baking sheets with silicone-coated nonstick liners.

In a large bowl, using a wire whisk, stir together the flour and confectioners’ sugar. Add the egg whites, vanilla and almond extract and whisk until smooth, about 2 minutes. Whisk in the melted butter until blended and the batter is smooth and shiny.

Using 1 tablespoon of batter for each cookie, form six 4-inch rounds on a prepared baking sheet, spreading them with a narrow, thin offset metal spatula, spacing them about 3 inches apart. The batter will look translucent, and in some spots the baking liner may show through. Scatter about 2 teaspoons sliced almonds over the top of each cookie.

Bake the cookies until they have a border that is evenly brown, but the center remains light gold, 6-8 minutes.

Remove the cookies from the oven. Using the offset metal spatula, immediately lift the warm cookies one at a time, working quickly but carefully, from the baking sheet. Drape them over a rolling pin, making sure they do not touch.

When the cookies are firm and have cooled slightly, after about 1 minute, carefully transfer them to a wire rack to cool completely.


Makes about 18 cookies.