paper-thin treats

i don’t have much of a sweet tooth. nor am i much of a baker/dessert maker. but these little cookies are divine: light and simple. i introduce you to the paper-thin, french, almond cookies — les tuiles aux amandes.

unfortunately, they are a little time-consuming/tedious to make. but they are perfect for tea or coffee,  a hostess gift, or to garnish a bowl of ice cream. people are always impressed by these cookies!

the recipe was originally written for those who use the metric system…. not ideal….. so it’s been adapted for those of us who use tablespoons and cup measures. the measurements look a bit weird, but just go with it.


les tuiles aux amandes

yields up to 30 cookies


  • 9 Tbsp. butter, unsalted & room temperature (125 g)
  • 1 c. + 1 Tbsp. flour (125 g)
  • 1/3c. + 1 Tbsp. sugar (125 g)
  • 2 egg whites
  • 1 bag sliced almonds


preheat oven to 400 degrees F.

whisk together the egg whites and sugar, then whisk in the butter, then the flour until completely incorporated.

brush onto parchment paper with a firm brush. make sure they aren’t too thin or see-through. you want a thin layer of batter.

sprinkle a couple almonds on top.

bake for 3-4 mins. (watch carefully).

let the cookies cool on the parchment. then just pop them off the sheet. they should come off easily.

NOTE // depending on the size of your pan & parchment paper, the batter will yield up to 6 or 7 batches. we do them in rounds. i paint them on the parchment and my helper watches the oven and pulls them out when the edges are golden. for this method you need two or three sheet pans/cookie sheets.

almond cookies[just out of the oven]

PS // often the first batch is a throw-away, but it’ll help you get the hang of the timing and thickness of the cookies.

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