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Home > Recipes > Soft Baked Lemon Almond Cream Cookies


Recipe by Renee Shelton

Adapted from "The New Cookie Book," this basic tuile can be flavored as desired depending on the garnish sprinkled on the cookie mounds before baking. Sliced almonds or chopped hazelnuts or pistachios could be used, for example.


  • 1 large egg white
  • 2 oz. superfine granulated sugar
  • 1 oz. clarified unsalted butter
  • 1 oz. flour, sifted
  • Garnish, if desired.


  1. Preheat oven to 375F.
  2. Whisk the egg white to stiff peaks. Add in the sugar until glossy (will resemble a meringue). Fold in 1/3 of the melted butter with 1/3 of the flour. Mix until incorporated, then repeat with the rest of the butter and flour. Spoon small mounds onto parchment or silicone baking sheet lined baking sheets. Spread out slightly with the back of fork or fingertips dipped in water. Sprinkle with garnish if using, then bake 6-7 minutes until golden around the edges. Leave to cool for a few seconds on the sheet pan before removing to shape. Repeat with remaining batter until all of it is used.





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