Delicate and flavourful tuilles, which go well as decoration, although they’re pretty amazing to eat on their own as well. Use 50gr of almond flour and 50gr chopped almonds if you want a gluten free version.
- 35gr flour
- 65gr medium fine chopped almonds
- 70gr sugar
- 75gr butter
- 43gr honey
- 35gr egg white
Makes about 2 cookie trays full
Combine the flour, almonds and sugar.
Cream together the butter and honey. Stir the egg whites to break them up but not whip them. Stir the egg whites into the butter mixture and stir until smooth.
Fold in the flour mixture.
Spread the batter on a silicone mat, either into small rounds or in a very thin layer. The batter will spread.
Bake for 10-12 minutes on 160°C or until the sides have browned.
If making a sheet of the batter, cut the shapes after 10 minutes – the batter should have set – with a buttered cutter. Then bake for another 2-5 minutes, until crisp.
Let the cookies cool fully before taking them off the silicone.