Hello friends,
Today, I’m excited to share a recipe I prepared some time ago. I finally took the time to write it down!
Here are my almond (or pistachio) tuiles!
A recipe to make all year round
I made these almond (or pistachio) tuiles for the Christmas holidays. They were a delightful addition to the extensive list of bredele I had also prepared: spritzbredele, diamond biscuits, coconut rocks, spitzbuben, and other goodies like Nutella glasses!
I could have made my almond cookies, which I absolutely love, or even my lace cookies, but I was craving the softness of these delightful treats.
Almond (or pistachio) tuiles, a versatile recipe
Well, yes, it’s clear from the title… 😉
You can make this recipe with almonds, pistachios, or a mix of the two (why not!), or even with raisins, praline, hazelnuts, and other nuts. I’d love to hear what your favorite version is. Personally, I have a soft spot for almonds… But opinions in the family are quite divided on this!
The origin of almond tuiles
Fine, elegant, and delicately crispy, almond tuiles evoke the French pastry tradition. Their name comes from their distinctive shape: slightly curved, they resemble the terracotta tiles found on the roofs of southern France. This curvature is achieved right after they come out of the oven, when the still warm biscuit is placed over a rolling pin or a mold—an emblematic gesture of pastry know-how.
Tuiles date back to the 19th century, a period of remarkable growth for French pastry. They initially appeared as accompaniment biscuits for creams, ice creams, or plated desserts, adding contrast and elegance. Almonds, a noble and widely used ingredient of the time, naturally took center stage, though pistachios later enriched the flavor profile, particularly influenced by Mediterranean and Eastern cuisines.
What to serve with your almond (or pistachio) tuiles?
Clearly, a bowl of ice cream will be perfect! My favorite flavors include chocolate (who could doubt that??), vanilla, or strawberry (homemade, of course…).
They also pair wonderfully with chocolate mousse or mango mousse. The flavor combinations are just divine. Moreover, I also recommend serving these almond (or pistachio) tuiles with a citrus salad. It creates a simple, inexpensive, and incredibly delicious dessert!
My tips for successfully making almond (or pistachio) tuiles
The success of the iconic shape of almond tuiles hinges on timing and technique. Here are the crucial points to follow for that elegant and uniform curve.
First, work with very thin and evenly shaped discs. A dough that’s too thick will yield a soft or misshapen tile. Ideally, spread the mixture using a spoon or a stencil to ensure a consistent thickness across the entire surface.
Baking is key: the edges should be golden brown while the center remains slightly lighter. A tile that’s too pale won’t hold its shape, whereas one that’s overbaked will become brittle. It’s better to bake in small batches to maintain control.
The critical moment comes right after they come out of the oven. The tiles must be shaped immediately while they are still hot and pliable. Quickly place them on a rolling pin, a bottle, or a baguette mold (if you have one handy) and hold them in place for a few seconds.
Organization and speed are your best allies for achieving a clear and impeccable shape.
The necessary utensils:
A mixing bowl,
An electric whisk (or a manual one),
A small saucepan,
A baking tray lined with parchment paper,
And molds (bottle, rolling pin, or baguette mold) to shape the tuiles.
There you have it! I think I’ve shared everything you need to know. Let’s head to the kitchen and put on our aprons to make delicious almond (or pistachio) tuiles?
The recipe, Chef!
Almond (or Pistachio) Tiles
( Vote !) 
Loading...Ingredients
- 125 g of sliced almonds (or 50 g of coarsely chopped pistachios)
- 125 g of sugar
- 1 vanilla bean (or 1 teaspoon of vanilla extract)
- 2 egg whites
- 25 g of butter
- 20 g of flour
Instructions
Mix in a "cul-de-poule" bowl 100 g of slivered almonds (reserve the remaining 25 g), the sugar, the seeds from the vanilla pod, and the 2 egg whites.
Melt the butter and add it to the previous mixture. Mix until you achieve a homogeneous texture.
Refrigerate for 2 hours (longer if possible).
After this time, preheat your oven to 180 degrees.
Add the sifted flour to your preparation.
Place small mounds of dough on your two trays covered with parchment paper (or on two baking mats). Sprinkle the remaining slivered almonds (or chopped pistachios).
Bake for about 10 minutes; your tuiles should be nicely golden.
Immediately after taking them out of the oven, place your tuiles on cylindrical items (rolling pin, baguette pan, bottle, etc.) to give them their recognizable shape.
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