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Recipe for Sweet French Almond Biscuits

Perfect to use as an ice cream garnish, enjoy with your coffee and a café gourmand, or as a snack. Tuiles aux amandes are a fun and creative way to add a little sweetness to your day. Named after the shape of roof tiles that they resemble, the crunchy texture of tuiles aux amandes pairs well with many different desserts. You could also use these ingredients and add a bit of chocolate and nuts to make Florentines. Enjoy!

Almond biscuits Tuiles aux amandes effilées

Almond Biscuits/Tuiles Aux Amandes Effilées

blankAgnes Virginie
These small, crumbly biscuits are great to dunk in tea or enjoy on their own. This recipe makes a decently large batch, so you can share with your friends or keep them all to yourself!
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine French
Servings 40 Small Biscuits


  • 125 g Slivered Almonds
  • 110 g powdered sugar
  • 2 pinches Vanilla Powder
  • 2 drops Bitter Almond Extract
  • 2 White Eggs
  • 25 g Melted Butter be sure to keep it at a warm temperature
  • 20 g Sifted Flour


  • In a bowl, place the 125g of almonds, the 110g of sugar, the 2 pinches of vanilla powder, the two drops of bitter almond extract, and the two white eggs.
  • Mix them and pour the 25g of hot melted butter on top, continuing to mix.
  • Cover the mixture and place it in the refrigerator for one hour.
  • After an hour, preheat the oven to 150°C (300°F).
  • Mix the 20g of sifted flour into the dough.
  • Next, using a small spoon, scoop the dough onto a non-stick baking sheet, keeping space between the scoops.
  • Flatten the dough portions with the back of a spoon dipped in water.
  • Then, cook for 15 to 18 minutes.
  • Once out of the oven, take a rolling pin or another cylindrical object, and create an indent across each biscuit.
  • Finally, allow them to cool on a wire rack.
Keyword Almonds, Biscuits, Cookies
Tried this recipe?Let us know how it was!

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Roasted Apricots with Honey and Almonds
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Salted Almond Praline Cake
Recipe minimally adapted from Sweet Paul Magazine.
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Citrus Almond Cake
This recipe combines citrus and almond in a sweet dessert. It was minimally adapted from the recipe by Claudia Roden, "The Food of Spain." The cake is also gluten-free and dairy-free if your guests have food sensibilities.
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Almond Tartlets with Red Berries (Tartes Amandine aux fruits rouges)
Here is a simple enough and versatile recipe for a delicious tea time or a goûter (snack time). Tartlets make a fun dessert to share with your friends or loved ones and should delight all gourmets.
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Almond tarts with red berries (Tartes Amandine aux fruits rouges)

France was once the world’s largest producer of almonds. However, due to an extreme overnight frost in February 1956, a significant number of almond trees and two-thirds of the olive trees in the region perished. A crop with a low financial return, at the time, grapevines, olive plantations and housing developments replaced the almond trees in Provence. Continue reading about almonds and calissons d’Aix.

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Agnes Virginie

Agnes Virginie

Agnes was raised near Bordeaux but has worked in Dublin and Sydney for nearly 15 years. She started her career in client communication and professional coaching.

Residing in France since 2014, she’s the founder of French with Agnes, a top-ranked French tutoring school. As a certified teacher of French, Agnes offers personalized French lessons (online, conversation, business, intensive) to all levels. Her French students come from over 20 different countries, with ages ranging from 17 to 72, so no one day is the same!

Passionate about intercultural connections, Agnes organizes tailored French classes in a supportive and engaging environment. She loves to share her knowledge of the French language and culture both virtually and in-person. You will also get helpful resources to be inspired and progress in French on her blog.

When she is not teaching, you can find Agnes cycling, hiking and travelling around the world. She also enjoys baking delicious French pastries and cakes, sharing her dad’s (a former baker) secret recipes.

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