Almond Lace Tuiles

By RecipeTin Eats · 25 min

Ingredients

Instructions

1. In a bowl, mix the caster sugar and plain flour with a wooden spoon or spatula.
2. Stir in the melted butter and orange juice until combined.
3. Gently fold in the almond flakes. The batter will be loose, not stiff like cookie dough.
4. Refrigerate the batter for 2 hours to firm it up so it can be scooped.
5. Preheat the oven to 170°C / 340°F (150°C fan-forced). Line 2 baking trays with baking paper.
6. Scoop 1 tablespoon mounds of batter onto the tray, using a teaspoon, with 4 mounds per tray and about 10 cm / 4 in between each.
7. Bake for 5 minutes until the mounds have mostly or fully melted. Remove the trays, then use a fork to gently press each mound into a 10 cm / 4 in circle. Holes are fine, as they will close up in the next bake.
8. Return to the oven and bake for another 13 to 15 minutes until deep golden brown. The bottom tray may need 1 to 2 extra minutes.
9. Place 2 rolling pins over folded tea towels so they stay steady.
10. Let the tuiles cool on the tray for 1 to 1 1/2 minutes until firm enough to lift with a spatula without breaking. Separate any that have stuck together with a butter knife.
11. Working quickly, lift each tuile and drape it over a rolling pin to curve it. If they set too firm to shape, return them to the oven for a minute or two until pliable.
12. Let the tuiles cool on the rolling pins for about 5 minutes until crisp, then move them to a wire rack to cool completely.
13. Repeat with the remaining batter.

Summarized from RecipeTin Eats's video. Watch it for the details.

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