Almond Olive-Oil Tuiles
Post date
Monday, January 4, 2010 - 13:12
Source of Recipe
Gourmet | April 2009
Serves/Makes/Yields
Makes about 18 cookies
Recipe Description
These wafer-thin cookies may have been created with Passover in mind, but their shattering crispness and perfume of almonds and lemon make them alluring at any time of year.
Ingredients
1/4 cup sugar
1 large egg white
6 tablespoons potato starch
1/4 cup mild olive oil
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pure almond extract
1/3 cup sliced almonds
Preparation
Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat
- Preheat oven to 375°F with rack in middle.
- Line a large baking sheet with liner.
- Whisk together all ingredients except sliced almonds until smooth.
- Spoon 2 teaspoons of batter for each cookie, 2 inches apart, on baking sheet (about 6 cookies).
- Using an offset spatula or the back of a small spoon, spread each into a 3-inch round.
- Sprinkle about 1 teaspoon sliced almonds on each cookie.
- Bake until pale golden, 7 to 9 minutes.
- Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.
- Make more cookies in same manner on cooled baking sheet.
Cooks' notes:
- If cookies become to crisp to curl, return to oven to soften 1 minutes.
- Cookies can be made 2 days ahead and kept in an airtight container at room temperature.
- If cookies become to crisp to curl, return to oven to soften 1 minutes.
- Cookies can be made 2 days ahead and kept in an airtight container at room temperature.
Nutrition Information
Type of Meal