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Almond and rosewater tuiles

You'll need

50 gm caster sugar 30 gm unsalted butter, at room temperature, plus extra for greasing 1 eggwhite ¼ tsp rosewater ½ orange, finely grated rind only 35 gm plain flour 30 gm flaked almonds


  • 01
  • Draw a triangle, circle or abstract shape on a plastic lid or sheet of firm plastic, then cut the shape out with a pairing knife. The shape should be no bigger than 5cm in diameter. Cut excess plastic from the edge of the template and set template aside.
  • 02
  • Beat sugar and butter until pale and creamy in an electric mixer. Add eggwhite and beat on lowest speed until incorporated. Add rosewater, orange rind, flour and a pinch of salt and mix lightly until combined, then refrigerate for 1 hour to rest (batter will keep refrigerated for 2-3 days).
  • 03
  • Preheat oven to 180C. Place template on a baking paper-lined oven tray, add a teaspoon of the batter into the template and spread the mixture with an offset palette knife so that it fills the template in a thin even layer. Repeat until baking tray is full. Scatter almond flakes over each and bake until tuiles are golden brown on the edges (8-10 minutes). While still warm, shape around a rolling pin, if desired, or cool on tray, then carefully remove. Repeat with remaining batter. Tuiles will keep in an airtight container for 3 days.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

These tuiles need a sweet wine, but nothing too luscious. Muscat de Rivesaltes or even a Muscat de Beaumes de Venise would be appropriate – the fortification keeps the wine a little leaner than some dessert styles.

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