Ingredients:
4 tbsp unsalted butter, softened
1⁄3 cup confectioner’s sugar, sifted
1 large egg
1⁄3 cup all-purpose flour, sifted
1⁄4 cup sliced almonds
vegetable oil, for greasing

Method:
1 Preheat the oven to 400°F (200°C).

2 In a large bowl, or a food processor, cream together the butter and sugar until pale and fluffy. Add the egg and mix well to combine. Gently fold in the flour.

3 Baking 2–4 at at time, place heaping tablespoons of the batter on a non-stick baking sheet.

4 Wet the back of the spoon and smooth them out in a circular motion to even circles, about 31⁄4in (8cm) in diameter. You can use stencils to shape the tuiles, but ensure they are always of an even thickness.

5 Scatter the surface with a few almonds and bake them at the top of the oven for 5–7 minutes, depending on thickness. They are ready when the edges start to color and they are pale gold in the middle.

6 Remove the tuiles from the oven; you have only a couple of minutes to shape them before they harden. If they start to become difficult to work with, return them to the oven for 1–2 minutes until they soften.

7 To make a classic tuile, drape the cookies over a lightly greased rolling pin and leave them to cool for a couple of minutes before gently sliding them off (or shape differently.

8 Once the tuiles are set, put them on a wire rack to dry completely before storing in an airtight container. They are best eaten the day they are made.

BAKER’S TIP:
Tuiles are deceptively simple to make, especially once you know that gently reheating them gives you more time to shape them. However, do not be tempted to shape these almond tuiles too tightly, as the almonds on the surface will not allow the cookie to be bent too much without cracking.

Almond Tuiles Recipe