Skip to content
German Pastry Chef, home

Back to the recipe

Paper-Thin Almond Paste Tuile Batter for Classic Tuile Cookies

Prep
5 min
Bake
15 min
Total
20 min
Makes
30

Ingredients

  • 3 oz88 galmond pasteRaw marzipan with a high almond and low sugar content, used for baking. In the US use almond paste (not marzipan, which is a sweeter almond and sugar paste); in the UK, almond paste, or the marzipan with the highest almond content you can find.
  • ½ cup62 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • ¼ cup62 gegg whitesabout 2 large egg whites
  • 4 tbsp30 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.

Method

  1. Finely chop or grate the almond paste.

  2. Add ⅓ of the egg white to the almond paste and work everything into a thick, smooth paste. Work in the remaining egg white in 2 portions.

  3. Work in the powdered sugar.

  4. Finally, briefly work in the flour.

  5. Press the batter through a fine sieve to catch any bits of almond paste. Let it stand for 3 hours.

  6. Preheat the oven to 375°F (190°C) convection (fan) or 400°F (200°C) conventional (top and bottom heat). Spread the batter over a tuile stencil onto parchment paper or silicone mats.

  7. Baking time varies; a nice golden color is what you're after.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/almond-paste-tuile-batter/