Almond-citrus tuiles

Total Time
36 min
30 min
6 min
Tuiles are gorgeous, delicate, thin cookies that can be molded into whatever shape you want while they're still warm. Here, we call for draping them over a rolling pin, but you can definitely experiment with the shaping process. Feel free to fill them with fruit, cream, even edible flowers, or just eat them on their own. Don't worry if the cookies cool before you shape them; just pop them back in the oven for a few seconds. This recipe calls for 3 tbsp superfine sugar. In order to make superfine sugar at home, you can process regular sugar in a food processor until very finely ground, which will take about 1 minute.



¾ cup(s), sliced

Powdered sugar (confectioner's)



3 Tbsp, (superfine)


1 large egg(s), at room temperature

Vanilla extract

½ tsp

Lime zest

1½ tsp, grated

All-purpose flour

1 Tbsp


  1. Preheat the oven to 375°F. Generously spray 2 large baking sheets with nonstick spray.
  2. Put 1⁄3 cup of the almonds and the confectioners’ sugar in a food processor; process until the almonds are very finely ground. Stir together the superfine sugar, egg, and vanilla in a small bowl until well blended. Stir in the almond mixture, the remaining almonds, and the lime zest. Sprinkle with the flour and stir to combine.
  3. Drop 5 mounds of the batter on a baking sheet, using 2 level teaspoonfuls for each mound, spacing them about 4 inches apart. Using a fork dipped in cold water, spread each mound to make a 2 1⁄4-inch round, being sure to evenly distribute the almonds. Bake until the edges are browned but the centers are still pale, 6 – 7 minutes.
  4. Push a metal pancake spatula under a cookie to lift it, then drape the cookie over a rolling pin, gently pressing so it curves. Repeat with the remaining cookies. If the cookies harden before you can shape them, return the cookies to the oven for about 30 seconds. Cool, wash, dry, and spray the baking sheets before making the remaining 8 cookies. Yields 1 cookie per serving.