Almond cookies (tuiles aux amandes) are thin, light, crispy and a bit chewy. They are nice with ice cream or are a dessert by themselves. They are quite addictive – it’s easy to eat more of them than intended.
Original recipe from ”Cook simply everything”, DK.
Ingredients
- 125 g (1 1/2 cup) flaked almonds
- 75 g (1/3 cup) white sugar
- 1 tsp vanilla
- 2 egg whites (50 g)
- 25 g (2 tbsp) melted butter
- 20 g (2 1/2 tbsp) all-purpose flour
Directions
- Mix in a bowl flaked almonds, sugar, egg whites, vanilla and melted butter. Cover and put in the fridge overnight.
- Heat the oven to 150° C or 340° F.
- When ready to bake, sift flour in the batter and mix thoroughly.
- Insert parchment paper or a silicone baking mat in a baking tray. Grease the parchment paper if you use it.
- Put approximately a teaspoon of batter on the baking tray and flatten it as much as possible without leaving gaps between the almond flakes. Dipping the teaspoon in cold water will help to prevent the batter from sticking to the spoon.
- Bake the cookies for about 10 to 15 minutes till they are golden brown around the edges.
- Remove the cookies from the baking tray with the help of a sharper spatula. Put them on a piece of parchment paper or a cutting board in one layer and let them cool. The cookies will stick together if put on top of each other while still hot.
- Enjoy!