Tuile – thin and crunchy macaroons, popular in France. The dough is kneading from almond flour, butter, sugar, eggs and soda. In the oven, the cookie fades and becomes very thin, almost transparent. As soon as you get it, right away, until the thin plates have cooled, give them the desired shape by laying on a rounded surface. Most often, an arch-shaped tulle is made, but it will also look interesting in the form of tubes. Ready the liver turns out to be very fragile and pleasantly melts in the mouth, leaving almond aftertaste. Serve the tulle with ice cream or with any другими десертами с кремами. 
Time: one час. 40 min Complexity: easy Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 and 1/4 Art. almond flour
- 0.5 tsp salt
- 0.5 tsp soda
- 110 gr. softened butter
- 3/4 Art. Sahara
- 1 large egg
- 0.5 tsp vanilla extract
- Passion fruit or mango sorbet for serving
Recipes with similar ingredients: almond flour, butter, sugar, eggs, vanilla extract
Recipe preparation:
- Combine almond flour, salt and soda in a bowl. In a separate whisk butter and sugar in a bowl with a mixer until light lush mass. Stir in the egg and vanilla until smooth. then mix in the dry ingredients. Put the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 175 ° C. Cover 2 baking sheets with silicone rugs or parchment paper. Put on prepared baking sheets for 1 tsp. with a slide of dough at a distance of about 8 cm. apart from each other. Bake until golden and crisp, about 8 minutes.
- Let the cookies cool on baking sheets for 2 minutes. One by one carefully lift each cookie with a pastry spatula and immediately wrap around the handle of a wooden spoon to shape. After after the cookie has hardened, remove it from the handle and let cool lattice. Repeat the same with the remaining dough, waiting until the baking sheets cool between batches. (Do not bake too much biscuits immediately; they need to be formed before they cool down.) Serve with sorbet.
