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–+ servings
Gluten-Free Almond Tuile on a board golden crisp edges on the outside and paler in the centre, covered with flaked almonds.
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Gluten-Free Almond Tuile

These Gluten-Free Almond Tuile are thin, crisp, buttery and very easy to make. Lovely accompanied with individual desserts.
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Cookie
Cuisine: French
Servings: 15
Calories: 66kcal
Author: Georgina Hartley

Ingredients

Metric - US Customary

Instructions

  • Pre-heat the oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F.
  • Line a large baking sheet with baking parchment.
  • Stir the egg whites, sugar, vanilla together in a large bowl.
  • Fold in half the flour with the salt, then stir in the melted butter.
  • Fold in the second half of the flour then add a third of the flaked almonds so they are coated with the biscuit batter.
  • Rest the batter for 10 minutes.
  • Spoon one heaped tablespoon of batter onto the baking parchment and using the back of the spoon, swirl the batter into a thin circle so they reach about 9cm each. You are aiming for between 4-6 biscuits per batch. This will give you time to shape every biscuit after they are finished in the oven.
  • Repeat to create more circles of batter, evenly spaced apart by about 5cm. Sprinkle the rest of the flaked almonds over the top of each biscuit.
  • Bake for 6-8 minutes.
  • Remove from oven and whilst still hot, carefully life and shape over a rolling pin. Allow to set for at least 15 minutes then you can remove off the rolling pin to finish cooling.

Notes

Egg. The egg used in this recipe is medium sized, 60g with shell and 50g without shell.
Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.
Storing. These biscuits absorb moisture so do go soft after a day. You can store at room temperature (preferably not in a plastic container). You can re-crisp in a hot oven for 1-2 minutes.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups 
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 tuile.

Nutrition

Calories: 66kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 46mg | Potassium: 29mg | Fiber: 1g | Sugar: 5g | Vitamin A: 50IU | Calcium: 11mg | Iron: 0.2mg