Almond Tuile

Ingredients

• 1.60 gram butter
• 2.sugar, quantity missing from original card
• 3.60 gram plain flour, sifted
• 4.dash vanilla essence
• 5.1 egg white
• 6.50 gram flaked almonds

Method

1. 1.Cream sugar and butter until light and fluffy.
2. 2.Add sifted flour, vanilla essence and egg white and beat until smooth.
3. 3.Place small dabs of mixture on greased baking trays. Space each tuile well apart from the next one, as the mixture spreads as it cooks.
4. 4.Bake in a moderate oven until light brown.
5. 5.Lift off and place over a curved surface (e.g. a rolling pin) to shape into half-moons while still warm.

Notes

• The sugar quantity was not listed on the original card — typically tuiles use approximately 60g sugar (equal to the butter and flour).
• The method on the card is partially cut off at the bottom. The shaping step ('place over a piece of oiling to get half-moons shape') is interpreted as shaping over a rolling pin or similar curved surface.
• Serve as a garnish alongside Oeuf à la Neige or other elegant desserts.
• The card notes to garnish the Caramel Halo with Almond Tuile.