Eggless Crispy Almond Tuile (Chinese New Year Cookies)
Course: Chinese New Year
Cuisine: Asian Fusion
Prep Time: 15 minutesminutes
Cook Time: 18 minutesminutes
Total Time: 33 minutesminutes
Servings: 15-18 pieces (depending on size)
Calories: 100kcal
Author: Marvellina
Learn how to make these ultra-thin and crispy French almond tuile/almond crisp made without any dairy and eggs. They are perfect wafer cookies for any occasion.
100grsliced almondor known as almond flakes in Asia
Instructions
Prepare the batter:
Whisk soy milk, oil, sugar, and salt in a large mixing bowl until sugar dissolves. Sift in the flour. Use a whisk to combine and break up any lumps. The batter should be smooth. Strain if necessary to get rid of lumps
Shaping and baking (if you plan to make the curve tile shape):
Preheat oven to 350 F (180 C) for a conventional oven. For a convection oven, preheat at 330 F (165 C). Line two large baking sheets with parchment paper. Prepare 3-4 round tall glass bottles or large rolling pin to drape the cookies over to shape them into a curve tile shape
Spoon about 1 tablespoon of the batter and spread it thinly on the parchment paper and use the back of the spoon to help you spread, about 3-4 inches in diameter. Sprinkle some sliced almonds on top. I recommend baking only 3-4 at a time so you have enough time to work with the cookies as they harden pretty quickly once they are out of the oven
Bake the cookies at the middle rack for 9-10 minutes (depending on the size and thickness) or until slightly golden brown on the edge. I suggest doing a trial baking by doing 2 cookies so you get the feel of it and the workflow
Remove from the oven and carefully lift the cookie up from the parchment using an offset spatula and drape the still-soft cookies on the glass bottle or rolling pin. You need to move fast to avoid cookies from hardening before you have the chance to bend them into shape. let them cool down completely. They will harden and crispy
Shaping and baking (if you plan to make the flat tile shape):
Preheat oven to 320 F (160 C) for a conventional oven. For a convection oven, preheat at 300 F (150 C). Line two large baking sheets with parchment paper.
Spoon about 1 tablespoon of the batter and spread it thinly on the parchment paper and use the back of the spoon to help you spread, about 3-4 inches in diameter. Give about 1-inch space in between cookies. Sprinkle some sliced almonds on top. I recommend baking one tray at a time
Bake the cookies at the middle rack for 15-18 minutes (depending on the size and thickness) or until slightly golden brown on the edge. Remove from the oven and let the cookies cool down on the pan. The cookies will crisp up as they cool down. If your tuile are chewy and soft, it's possible that your didn't spread the batter thin enough and/or they just need longer baking time. You can pop them back into the oven and bake for a few more minutes
Storage:
Almond tuile stays crispy in an air-tight container for 3-4 days. If it's really humid where you are, it may get soggy faster
Almond tuile freezes well when I tried doing that. They stay crispy too. Simply thaw at room temperature for a few minutes and they are ready for consumption