Almond Tuiles with Olive Oil
4 servings
45 minutes
Almond tuiles with olive oil are an exquisite French delicacy that has won the hearts of gourmets with their crispy tenderness. The name 'tuile' comes from the French word for 'tile,' as these airy cookies resemble the curved shape of roofing tiles. The thinnest almond petals baked to a golden color create an appetizing crunch, while a drop of olive oil adds a light spiciness and velvetiness to the flavor. Lemon zest brings a subtle citrus freshness, balancing the sweetness of sugar and the aroma of almond extract. These refined cookies perfectly complement a cup of aromatic coffee or a glass of sweet wine, becoming a decoration for festive tables and an elegant accompaniment to dessert compositions. Light, airy, and crispy – they embody the true magic of French pastry tradition.
1
Preheat the oven to 190 degrees. Line a baking sheet with a silicone mat.
2
In a bowl, mix sugar, egg white, starch, olive oil, zest, salt, and almond extract. Mix everything well.
- Sugar: 0.3 glass
- Egg white: 1 piece
- Potato starch: 6 tablespoons
- Olive oil: 0.3 glass
- Lemon zest: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Almond extract: 0.3 teaspoon
3
Place about 6 times 2 teaspoons of dough for each cookie on the baking sheet, using the back of a clean spoon to spread each to about 7.5 cm. Sprinkle 1 teaspoon of almonds on top of each cookie.
- Flaked almonds: 40 g
4
Place in the oven for 7-9 minutes. Remove from the oven and use a spatula to lift the hot cookies off the tray, placing them on a rolling pin or wine bottle. Gently press to shape them into a semicircle and cool. Bake more cookies in the same way.
