Orange and Pistachios Tuiles

Just after a month after our marriage, I got a chance to visit a small town in France called Toulouse…My husband had a project there, so I also went along…One of his friends called us for tea and it was there that I was introduced to these crispy little treats….And to my amazement , the cookies were home made…After we came back I was carrying and had to finish my Internship…So all the cooking and baking took a back seat….Now that my little monster has grown up and I get a little time to myself, I try to learn a lot of new recipe…

tuile is a thin, crisp sweet or savory cookie or wafer made of dough or cheese. Originally from France, ‘tuile’ means tile in French, and is named after the shape of French roof tiles it is supposed to resemble. They are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.

I saw this recipe in a book called Afternoon Tea by Susannah Blake and as I have tasted Tuiles before, I wanted to try it out…The first batch was a failure as I have pored too much batter….It spread a lot and the center was not crisp…

Then I used my brain and made 6″ circle templates on the parchment paper and poured only 1 tsp of batter for each…This helped me make my cookies, all of the same size and because the batter was less, the cookies turned out very crisp and had a melt in mouth texture….

All you need is

Egg white-1
Sugar-14 cup
Zest of half orange
Butter-2 tbsp {melted and cooled }
All purpose flour-3 tbsp
Flaked pistachios-3 tbsp

Method of preparation

Line a baking sheet with parchment paper
Pre heat the oven to 375 degrees
Put egg white in a clean bowl and beat till stiff peaks are formed
Add sugar and orange zest
Add half the butter and flour and fold into the mixture
Add the remaining butter and flour and fold into the mixture
Drop 1 tsp of batter on the parchment paper and with the back of a teaspoon , spread into 6″ rounds
Sprinkle pistachios on top
Leave some space in between the two rounds as these will spread during baking
Bake for 7 minutes at 375 degrees
Take out from the oven and with the help of a spatula, remove the cookie and wrap around a rolling pin, with the pistachios on the outer side
You have to be fast in this step as the cookies cool and become crisp, so they can break
Cool on a wire rack completely before storing them

Mine turned out very crispy and the hint of orange added to the flavor….I made a small batch this time but I am sure to make more of these….

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  1. says

    hi uma, this is very interesting and for sure is delicious, judging from the ingredients used.
    bookmarked with thanks.
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