almond ''toast'' tuiles

steve bennett

steve bennett

6th February 2012
steve bennett

almond ''toast'' tuiles

nice detail for coffee or chocolate desserts, forms a kind of sweet crostini, or thin biscotti.


  • 200g egg white (A)
  • 180g cater sugar (B)
  • 180g plain flour (C)
  • 180g blanched whole almonds (D)


whisk (A) to soft peak, add (B) slowly to create meringue. fold in sieved (C), then add (D)
bake in terrine mould (lined with buttered and sugared parchment paper) @160C for 30 minutes. cool, remove from mould and freeze. once frozen, slice on gravity feed slicer and bake a second time at 75C for 10-15 minutes, or until crisp.
(for extra sheen, sprinkle with more icing sugar before the second bake.)

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