French Fridays with Dorie – Orange Almond Tuiles

IMG_4565So I’ve been thinking of these cookies as “tulles” (like the fabric) which I 100% know is wrong since my first inclination when trying to pronounce something in French is always severely incorrect. I think one of the other Doristas said it really sounds almost exactly like “twee” but I can’t quite remember. My French guesses are akin to my navigation skills – just always really, really, really shockingly wrong. Never, ever ask me which way to turn in a snap-decision situation because I will never be right. Or ask me, but then do the opposite of what I say. That’s proven to be effective in the past. But you guys, these cookies….they created quite a stir in the FFWD arena. Seems like about a quarter of us got them to work and the rest were stuck with major or minor screw-ups. For the most part mine turned out okay – one batch I think I baked a minute too long and another could have used another minute – but I benefitted from reading about everyone else’s bad experiences before tackling this one.


Dorie says not to use parchment but I went with the other rebels and played it safe which worked out just fine for me. The cookies released with no issue and I didn’t have to wash my sheet pans. Winning! I also went a little rogue because I didn’t blanch my almonds. I was going to, but then I was feeling lazy and deluded myself into believing that almonds with the skin on are healthier for you. They say that about most fruits and veggies right? The skin is where all the vitamins and minerals are? If I’m wrong about this, please keep it to yourself. I want to keep thinking that.

The smaller ones are definitely the prettier ones but they all tasted amazing and one of the big benefits of this recipe is that it only used 5 ingredients. Something that looks kind of difficult and time-consuming is always made even more impressive when it’s actually quite simple in my humble opinion.

IMG_4567If you want to impress everyone at your cookie exchange with these little jobbies, you’ll find the recipe here. They’re light and sweet and perfect with a cup of tea or stuck in a scoop of ice cream as a crunchy little garnish. I may or may not have eaten like 6 or 7 during the making and photographing portion of the day – I’ll never tell!

7 thoughts on “French Fridays with Dorie – Orange Almond Tuiles

  1. Dear Maggie, so nice to see that you are participating again – I guess this must be a very busy time of year for you. I love the look of your pretty tuiles – very delicate and elegant!

    I also wanted to let you know that your Christmas card has arrived safe and sound at our house! Thank you very much! Hopefully yours will arrive soon as well!

    All the best for now and have a nice weekend!

  2. I finally caught up on this one last week and really wish I’d reviewed everyone’s posts first. I did not use parchment, which was only one of my problems. Yours turned out beautifully. And I think I agree that unblanched almonds are just fine here. They were a nuisance to peel, especially when the end result didn’t go well.

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