Almond Pistachio Tuiles
Prep time
Cook time
Total time
Light, crisp and mildly sweet. These almond pistachio tuiles are dangerously addictive.
Yield: 12
  • 2 tablespoons unsalted butter, room temperature
  • ¼ cup confectioners' sugar
  • ¼ teaspoon almond extract
  • 1 large egg white, room temperature
  • 2 tablespoons gluten-free all-purpose flour
  • ¼ cup shelled pistachios, chopped
  • Pinch of Himalayan sea salt (optional)
  1. Line a baking sheet with parchment paper. Preheat oven to 350 degrees Fahrenheit.
  2. Cream butter in a small bowl.
  3. Add confectioners' sugar. Whisk the butter and sugar until light and fluffy.
  4. Add the egg white and whisk until blended.
  5. Sift flour into the batter. Add sea salt, optional. Whisk until well blended.
  6. Add pistachios. Fold into the batter.
  7. Using a cookie scoop or teaspoon, scoop batter and place 4 inches apart onto baking sheet.
  8. Spread out batter into 3-4 inch rounds as thinly as possible.
  9. Bake 10-12 minutes or until golden brown around the edges.
  10. Working quickly, use a metal spatula and transfer the cookies onto a rolling pin or glass bottle and curve the cookie around. If the cookies harden, return them to the oven for about 20 seconds to soften.
  11. Let cool.
  12. Store in an airtight container.
* To reduce your toxic load, use organic ingredients whenever possible.
Recipe by Cinnamon and Toast at