I have a weakness for almond tuiles: these ultra-thin little biscuits that pop in your mouth, then melt, leaving the taste of well-toasted slivered almonds.
When I wanted a really simple version, I went with a Cyril Lignac style recipe : an almond tuile recipe with only 5 ingredients, a resting period in the fridge, then immediate shaping after coming out of the oven.
The result: consistently crisp biscuits, a lovely domed shape, and an easy dessert that works every time!
Technically speaking (and I promise, it's not complicated), it all comes down to two details. First, the egg whites: they bind the dough without weighing it down, and allow you to roll it out very thinly. Second, the melted butter: it adds flavor and helps achieve that crisp, dry finish.
I always let the dough rest in the cold (resting in the fridge), even if it's a quick recipe: it calms the dough a bit, the tiles hold their shape better when rolling out and spread less when baking.
Baking at 180°C results in a gradual browning: aim for deep amber edges and a golden center. And you have to be quick: these almond biscuits are best worked while still warm.
As soon as they come out of the oven, I peel them off and place them on a rolling pin (or a bottle) to curve them. As they cool, they harden and become real little crispy biscuits, perfect for an afternoon snack with coffee, or to accompany a scoop of ice cream.
You can keep the base as is, or play with the thickness, the size, and even add a zest of citrus if you like: the recipe for these almond tuiles remains the same, but you put it to your own hand.
Crispy almond tuiles, Cyril Lignac style
20
tiles30
minutes10
minutes248
kcal40
minutesCrispy almond tuiles, inspired by chef Cyril Lignac, thin and golden brown, perfect as almond cookies for a quick snack. A fast almond tuile recipe, using flaked almonds and chilling for perfect texture.
Keep your device's screen on
Ingredients
80g of flaked almonds
60 g of powdered sugar
20g of flour
2 egg whites (approx. 60 g)
50g of melted butter
Instructions
- Prepare the equipment: a baking sheet, baking paper (or silicone mat), a thin spatula, and a rolling pin (for shaping the dome).
- In a bowl, mix the sugar and flour.
- Add the egg whites and mix until you get a smooth batter (without trying to whip the whites).
- Pour in the warm (not hot) melted butter and mix again. Add the flaked almonds and stir to coat them well.
- Cover and let rest in the refrigerator for 20 minutes: the dough thickens slightly and spreads more neatly.
- Preheat the oven to 180°C. Line the baking tray with baking paper.
- Drop small spoonfuls of dough, spacing them apart (they will spread). Spread each mound very thinly into a disc (8 to 10 cm) with the back of the spoon or a small spatula.
- Bake for 8 to 10 minutes at 180°C, until the edges are golden brown and the center is still pale.
- Once out of the oven, wait 10 to 20 seconds (just long enough for them to peel off without tearing), then peel off a tile with a spatula.
- Immediately place it on the rolling pin to shape it. Let it cool for 1 to 2 minutes: it will harden and become crispy. Repeat with the other tuiles.
- Allow to cool completely before storing: that's when they become top-notch crunchy biscuits.
📊 Nutritional Information
1 portion (approx. 45 g, or 5–6 tiles)
| Nutrient | Value |
|---|---|
| Calories | 248 kcal |
| Proteins | 5.5g |
| Carbohydrates | 20.8g |
| including sugars | 15.2g |
| Lipids | 16.6g |
| including saturated fatty acids | 7.5g |
| Fibers | 2.4g |
| Sodium | 9mg |
| Vitamins | |
| Vitamin E | 22% AJR |
| Vitamin B2 | 9% AJR |
| Vitamin B3 | 7% AJR |
| Minerals | |
| Magnesium | 17% AJR |
| Phosphorus | 14% AJR |
| Calcium | 7% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Store them in an airtight metal container at room temperature for 4 to 5 days. Avoid the refrigerator (it will make them soggy). If they lose a little crispness, bake them for 3 minutes at 160°C (325°F) and then let them cool.
💡 Chef's Tips
For truly thin tuiles like Cyril Lignac's almond tuiles, roll out the batter almost transparently: the thinner it is, the crispier it will be. If the tuiles harden too quickly to be curved, put the baking sheet back in the oven for 20 seconds to soften them.
🔄 Variations
- Citrus version: add the fine zest of a lemon or an orange to the dough (it brightens up the almonds).
- Vanilla version: add 1/2 teaspoon of vanilla extract with the egg whites.
