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Flour - 5 tbsp
Sliced blanched almonds- 3/4 cup
Egg whites - 3
Confectioner's sugar - 1 cup+3 tbsp 
Butter - 1/4 cup


  • Cream the butter in a bowl with an electric mixer for 2-3 minutes.
  • Mix 1 cup of sugar with the flour in a mixing bowl, and with the mixer on low speed, slowly add to the butter.
  • Slowly add the egg whites and continue beating for about 2 minutes, until the mixture is completely smooth.
  • Cover the bowl with the plastic wrap and refrigerate for at least one hour to allow the mixer to firm up.
  • Preheat the oven to 400. Lightly butter a baking sheet.
  • Use a coffee cup or glass about 3" in diameter as a mold, invert it onto the cookie sheet and trace a circle in the butter.
  • Cover the sheet with as many circles as possible, spacing them about 1 1/2" apart.
  • Spoon 1 tbsp of batter into the centre of each circle, spreading the batter out with the back of a spoon to form a very thin layer that covers the circle.
  • Top each circle with a few almonds and lightly sprinkle with the remaining 3 tbsp of sugar.
  • Bake in the oven for about 3-4 minutes, or until a 1/2" border around the edge of the cookies turns brown.
  • Remove the cookies from the oven,and while they are still hot, lift them with a spatula, and transfer to rest over a rolling pin or bottle, smooth side down, to form U shapes.
  • If the cookies have hardened and cooled too much to shape, return them to the oven for 30 seconds, or until they are warm enough to be flexible.
  • After shaping, let the tuiles cool completely and carefully remove from the rolling pin or bottle.

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