Vegan Almond Tuiles
Almond tuiles are delicate, thin French biscuits famous for their crisp, lacy texture, golden caramelised finish, and rich nutty flavour. They can be shaped while still warm into curves, cones, or left flat, and are perfect for decorating desserts or enjoying with tea and coffee. This 100% vegan version replaces egg whites and dairy butter with simple plant‑based ingredients, achieving the same signature snap, buttery sweetness, and elegant appearance without any animal products at all.
Shared by james
Time
30 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 50 g plain all‑purpose flour.. 80 g caster sugar.. 60 g melted vegan butter, cooled
- 60 ml unsweetened plant milk (almond or oat works best).. ½ tsp pure vanilla extract
- Pinch of fine sea salt.. 60–70 g flaked almonds
👩🍳 Instructions
- 1
Make the batter: In a bowl, whisk together flour, sugar, and salt. Add cooled melted vegan butter, plant milk, and vanilla. Whisk until perfectly smooth — the batter will be thin and runny. Let rest at room temperature for 15 minutes to thicken slightly.
- 2
Prep: Preheat oven to 190 °C (375 °F). Line baking trays with parchment paper or a silicone mat. Spoon 1–1½ teaspoons of batter per tuile onto the tray, spreading it very thinly into rounds or irregular shapes with the back of a spoon — leave plenty of space between them as they will spread significantly. Scatter flaked almonds evenly over each thin layer of batter.
- 3
Bake: Bake one tray at a time for 6–8 minutes until the edges are deep golden brown and the centre is just set. Watch closely — they burn quickly!
- 4
Shape: Remove from the oven. If you want curved or shaped tuiles, carefully lift them while still hot and drape over a rolling pin, glass, or mould for 1–2 minutes until they harden in shape. If flat is preferred, leave to cool fully on the tray.
- 5
Store: Once completely cool and crisp, store in an airtight container at room temperature for up to 5 days — they will soften if exposed to moisture.