Vanilla & Almond Tuiles

Vanilla & Almond Tuiles
  • Cook Time
  • Prep Time


  • 2/3 cup sugar
  • 1 piece (1-inch) vanilla bean, split
  • 7 tablespoons flour
  • 1/4 teaspoon salt
  • 4 tablespoons butter, melted
  • 3 large egg whites
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup sliced almonds, chopped crystalized ginger, sesame seeds or mini chocolate chips


Preheat the oven to 300 degrees . Line 2 large cookie sheets with silicone parchment paper.

Place the sugar in a medium bowl. Scrape the vanilla bean seeds into the sugar; stir well. Whisk in the flour and salt. Make a well in the center of the dry ingredients. Pour in the butter, egg whites and vanilla. Whisk until smooth and slightly runny (like pancake batter).

Transfer 6 generous teaspoonfuls of the batter to each cookie sheet, placing them about 5 inches apart and using your finger to scrape the batter off the spoon. Using the back of the measuring spoon, swirl each mound into a thin 4-inch cookie, making sure that each cookie is about the same thickness. Sprinkle each cookie with a generous pinch of almonds or other topping.

Working with one sheet at a time, bake the cookies until pale golden in the center and golden brown around the edges, about 15 minutes.

Working quickly and using a thin metal spatula, divide the warm cookies between 2 rolling pins or 1 rolling pin and a tall drinking glass. The cookies will curve as they cool. Let sit until crisp, about 3 minutes.