New This Month

Tuile Leaves

Make these thin and crispy cookies to garnish our Orange-Walnut Buche de Noel or for any other special celebration.

  • Yield: Makes sixteen 4 1/4-inch cookies

Photography: Sang An


  • 1 large egg white
  • 1/4 cup superfine sugar
  • 1/4 cup all-purpose flour, sifted
  • Pinch of salt
  • 4 teaspoons unsalted butter, melted
  • 2 teaspoons heavy cream
  • 1/4 teaspoon pure almond extract


  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with a Silpat baking mat. In the bowl of an electric mixer, whisk egg white and sugar on medium speed until combined, about 30 seconds. Reduce speed to low; add flour and salt. Beat to combine. Beat in butter, cream, and extract, about 30 seconds.

  2. Place a leaf stencil in corner of prepared baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies, and quickly drape over a rolling pin to cool.

  3. Repeat process until all batter is used.

Cook's Notes

A leaf stencil is used to form the tuiles in this recipe. Stencils can be found at crafts stores. Store leaves in an airtight container at room temperature up to 2 days.

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