Ingredients
- 30g/1oz plain flour, sieved
- 30g/1oz icing sugar, sieved
- 1 egg white
- 35g/1oz unsalted butter, melted and cooled
- almond essence
Method
- Preheat the oven to 220C/425F/Gas 7. Line two baking sheets with baking parchment. Sieve the flour and icing sugar into a bowl. Stir in the egg white, butter and almond essence. Place two teaspoonfuls of dough well apart on each baking sheet, then spread thinly into 15cm/6in x 1cm/½in strips.
- Bake each sheet separately for 3-4 minutes until the edges of the biscuits are golden brown and the centres still pale. Remove from the oven and immediately loosen with a palette knife and bend quickly around the handle of a wooden spoon to form a tuile shape. Cool on a wire rack. Repeat with the remaining mixture.
- Carefully slide the cooled biscuits off the spoon handle. If not using immediately, store in an airtight tin.
Notes
Some ingredient quantities were partially lost in OCR. Standard almond tuile recipe typically uses: 30g plain flour, 30g icing sugar, 1 egg white, 35g unsalted butter, almond essence, and flaked almonds. The OCR clearly captured the butter quantity (35g/1oz) and partial icing sugar reference.