Almond Tuiles Recipe

75 g/3 oz unsalted (sweet) butter

75 g/3 oz caster (superfine) sugar

50 g/2 oz plain (all-purpose) flour, sifted
75 g/3 oz blanched almonds, cut into thin strips

Method:

Beat together the butter and sugar until light and fluffy. Work in the flour and almonds. Put 5 ml/1 tsp mounds of the mixture well apart on a baking (cookie) sheet, lined with non-stick baking parchment and flatten with a wet palette knife. Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 7 minutes until lightly golden. Remove from the oven. Lift off the baking sheet with a palette knife and curl round a rolling pin until firm. Cool on a wire rack. Store in an airtight container.