Almond Olive Oil Tuiles

Almond Olive-Oil Tuiles

Gourmet | April 2009

by Melissa Roberts



100% would make it again
user rating

main ingredients Egg, Almond

type Cookie

dietary considerations Kosher, Kosher for Passover


yield: Makes about 18 cookies

active time: 15 min

total time: 45 min
These wafer-thin cookies may have been created with Passover in mind, but their shattering crispness and perfume of almonds and lemon make them... more ›
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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


* Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat

Preparation

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.