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Chestnut Tuiles

These sweet triangular tuiles are used as garnish for Sandro Micheli's Chestnut Pie with Rum Cream.

  • Yield: Makes about 100
Chestnut Tuiles

Source: The Martha Stewart Show, November 2009


  • 1 1/2 cups confectioners' sugar
  • 1/2 cup chestnut flour or all-purpose flour
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup plus 2 tablespoons unsalted butter, melted


  1. In a medium bowl, mix together sugar, flour, and lemon juice until smooth; stir in melted butter. Transfer to refrigerator and let chill for 4 hours.

  2. Preheat oven to 325 degrees. Line a baking sheet with a nonstick baking mat. Spread sugar mixture on prepared baking sheet in an even layer and bake until light brown in color, about 10 minutes. Using a sharp knife, cut out tuiles into 3- to 4-inch-long triangles.

Cook's Note

Tuiles may be stored in an airtight container, 3 to 4 days.

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