Elegant and refined French almond tuiles that are paper-thin, crispy, and flavoured with almond and orange. Enjoy them plain or as a sophisticated dessert topped with whipped cream and fresh berries.
Mix the sugar and flour together, then stir in the melted butter and orange juice. Fold in the almond flakes, then refrigerate for 2 hours until the batter firms up.
2
Scoop out tablespoons of batter and arrange 4 mounds on each parchment-lined baking sheet (you'll need 2 sheets). Bake at 170°C (340°F) or 150°C fan for 5 minutes, then use a fork to gently press and spread the batter into roughly 4-inch circles. Bake for another 13–15 minutes until deep caramel brown (the bottom tray may need an extra 1–2 minutes).
3
Cool the tuiles on the baking sheet for 1 minute, then carefully lift them with an offset spatula and drape over a rolling pin, glass, or bottle to shape and cool completely. They will harden and become crisp as they cool. If they harden too quickly, return them to the oven for 1–2 minutes to soften again. Repeat with the remaining batter.
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