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Almond Tuiles Recipe

Almond Tuiles Recipe

3 dozen cookies



1/2 cup quick-cooking oats

1/4 cup finely chopped blanched almonds

4 tablespoons margarine or butter, melted

1/2 cup light corn syrup

1/3 cup sugar

1 teaspoon almond extract

1/2 cup all-purpose flour

1/4 teaspoon salt


Place oats and almonds in separate pie pans. Bake at 350 degrees until toasted, 5 to 8 minutes for the almond and about 10 minutes for the oats. Cool.


Mix margarine, corn syrup, sugar and almond extract in medium bowl, mix in combined oats, almonds, flour and salt. Drop batter by well-rounded teaspoons, 3 inches apart, onto parchment-lined cookie sheets (4 to 6 cookie per pan). Bake at 350 degrees until golden and bubbly, 7 to 10 minutes. Let cookies cool just until firm enough to remove from pan, about 1 minute. Working quickly, remove each cookie and roll or fold over the handle of a wooden spoon, or leave flat, cool on wire racks. If cookies have cooled too much to shape, return to warm oven for about 1 minute to soften.

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