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

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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