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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.


Crispy Almond Wafers

Mary Taylor

Tuille 1.JPG

This recipe is a grain-free version of the classic French Tuile (tile) cookie that is often served alongside tea or frozen desserts. The recipe is quick and easy . . . once you go through the learning curve of how to spread the batter thin on the baking sheet. Prepare for a few confusing attempts until suddenly the motion of moving the spoon in a circular pattern at just the right height from the cookie sheet clicks into place. It's like riding a bicycle: seemingly impossible at first and then completely natural and meditative! 

yield: 1 1/2 - 2 dozen cookies  |  prep time: 25 minutes  |  cooking time: 8 minutes


  • 2 egg whites
  • Pinch of salt
  • ½ cup organic maple sugar or cane sugar
  • ½ cup almond meal
  • 2 tablespoons potato flour
  • 1 tablespoon tapioca flour
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted butter (or coconut oil)
  • Extra butter or coconut oil for baking sheets


  1. Prepare two or three cookie sheets; butter well (or use coconut oil) and dust with extra tapioca flour. Preheat the oven to 400 degrees F. Have ready a French Bread mold, or a rolling pin to shape the cookies immediately after removing from the oven. (See photo below).
  2. Place the egg whites in a small mixing bowl and beat with a fork until fluffy. Add the sugar and beat again until mixture is fully combined. Stir in the potato and tapioca flours and mix thoroughly. Finally stir in the vanilla and melted butter or coconut oil.
  3. Drop a teaspoonful of the batter on the upper corner of one of the baking sheets. Using the back of the spoon and a circular spreading motion, shape the mound of batter into a thin round. Repeat with remaining batter. Cookies may be very close on the baking sheets as they do not spread during baking.
  4. Place the sheets, one by one, on the center rack of the preheated oven. After about 3 minutes turn the baking sheet so cookies brown evenly. Cook for about 6-8 minutes. Watch carefully as the cookies cook quickly and burn easily.
  5. When cookies are lightly browned around the edges, remove the baking sheet from the oven. Using a metal spatula, gently loosen the cookies from the baking sheet and immediately transfer to French bread mold or over a rolling pin to shape the cookie as it cools. Place cookies top side down in the bread mold or baking sheet side down draped over a rolling pin. They will cool quickly to a crisp.
  6. If as you work loosened cookies begin to cool on the baking sheet, place the sheet back into the oven for just a moment to soften them and then remove from the oven and flip the cookies into the bread mold or over the rolling pin.

Tuille practical.2.jpg