Lemon-nut tuiles

Total Time
21 min
1 min
20 min
Thin and crisp, these beautiful cookies resemble the shape of a curved roof tile. The key to their signature shape is draping them over a rolling pin while they are still warm. You will need to transfer them from the baking sheet to the rolling pin shortly after they come out of the oven and are still warm and malleable. They’ll cool into their characteristic shape. If you don’t have a rolling pin, use small bottles or jars as stand ins. While the curved cookie is the classic shape, you can shape the cookies into cones or small bowls and fill with fresh berries.



½ cup(s)

Unsalted butter

3 Tbsp

Almond extract

½ tsp

Egg white(s)

2 item(s)

Lemon zest

2 tsp

All-purpose flour


Sliced almonds

¼ cup(s)


  1. Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray. Line with parchment paper.
  2. Pulse the sugar, butter, and almond extract in a food processor until just mixed, about 20 seconds. Add the egg whites and lemon zest; pulse until just blended, about 15 seconds longer. Add the flour and process until just blended, about 10 seconds. Transfer the mixture to a bowl; stir in the almonds.
  3. Working in batches, drop rounded tablespoonfuls of the batter onto the baking sheet. Spread the batter out very thinly with the back of a spoon into 4-inch rounds, about 1 inch apart. You will get about 4 cookies on each sheet.
  4. Bake until the cookies are lightly browned and the edges are dry, about 10 minutes. Cool on the baking sheet about 1 minute. Then, using a small knife or metal spatula, lift the cookies and place them over a rolling pin to give them a curved shape, until set, about 10 minutes. Repeat with the remaining batter, making a total of 12 cookies. Store the cookies in an airtight container for up to 3 days.