Chef's Recipes

Almond and rosewater tuiles

Australian Gourmet Traveller French dessert recipe for almond and rosewater tuiles by Russell Blaikie from Must Winebar.

By Russell Blaikie
  • 25 mins preparation
  • 1 hr cooking plus resting
  • Serves 6
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Almond and rosewater tuiles
This recipe makes about 30 tuiles.


  • 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


  • 1
    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.
  • 2
    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).
  • 3
    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.


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. Drink suggestion by Emma Sputore

  • Author: Russell Blaikie