Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Almond Tuiles Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 9, 2019 Rate PRINT Share Close Yield: 2 dozen These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin. Ingredients 5 tablespoons unsalted butter, cut into small pieces ½ cup sugar 2 teaspoons freshly squeezed orange juice ¼ cup all-purpose flour ⅔ cup sliced blanched almonds (2 ounces) Finely grated zest of 1/2 orange Directions Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat). In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine. Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart. Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes. Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened. Cook's Notes For best results, make these cookies the same day you plan to serve them, since they are quite fragile. Originally appeared: Martha Stewart Living, March 2003 Rate It PRINT