Tuile (pronounced tweel) is French for these thin, crisp cookies. They're placed inside custard cups while warm to form "baskets."

Kathleen Desmond Stang
Recipe by Cooking Light May 1995


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • Combine flour, sugar, chopped almonds, margarine, almond extract, and egg whites in a bowl, and beat at medium speed of a mixer 1 minute or until well-blended.

  • Coat 2 large baking sheets with cooking spray; using your finger, trace 3 (5-inch) circles on each baking sheet. Divide the batter evenly among circles, spreading batter to edges of each circle.

  • Bake at 375° for 6 minutes or until the edges are browned. Immediately remove the cookies from pans, and place each cookie inside a 10-ounce custard cup coated with cooking spray. Let the cookies cool.

  • To serve, scoop 1/2 cup Berry Ice Milk into each cookie basket; top each with berries. Serve immediately.

Nutrition Facts

199 calories; calories from fat 30%; fat 6.7g; saturated fat 1.2g; mono fat 3.2g; poly fat 1.8g; protein 5.7g; carbohydrates 30.7g; fiber 2g; cholesterol 2mg; iron 0.8mg; sodium 106mg; calcium 98mg.