Recipe detail

Name: Almond tuile
Yield: 20
Cuisine: Other
Ingredients: 400.0000 g Icing sugar; 100.0000 g Flour T55; 150.0000 g Orange juice [smooth]; 150.0000 g Butter melted; 200.0000 g Almond flakes

Pastry Almond tuile

22. 4. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Other

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Program steps

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Hot air

100 %

Termination by time

00:11 hh:mm

160 °C

40 %

Ingredients - number of portions - 20

Name	Value	Unit
powdered sugar	400	g
plain wheat flour	100	g
orange juice	150	g
butter soft	150	g
almond flakes	200	g

Nutrition and allergens

Allergens: 1, 7, 8
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion	Value
Energy	214.7 kJ
Carbohydrate	24.6 g
Fat	11.5 g
Protein	2.6 g
Water	0 g

Directions

Mix icing sugar and flour.
Add orange juice and melted butter and mix well.
Combine together with uncooked almond flakes and refrigerate in a container for at least 1 hour.
Spread thin layer on the silicone mat or baking paper into a desired shape.
Bake in the oven at 160 degrees until golden brown.
Give it shape you like before cooled.
Store in air tight container ideally with silica gel.

Recommended accessories

Aluminium baking sheet perforated

Vision Bake

Perforated aluminium sheet, teflon coated