Almond Olive-Oil Tuiles
Delicate, crispy curved cookies made with olive oil and topped with sliced almonds. These elegant tuiles feature a subtle almond flavor with hints of lemon zest.
Ingredients
- •¼ cup sugar
- •1 large egg white
- •6 tablespoons potato starch
- •¼ cup mild olive oil
- •½ teaspoon grated lemon zest
- •¼ teaspoon salt
- •¼ teaspoon pure almond extract
- •⅓ cup sliced almonds
- •Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat
Cooking Instructions
- 1.
Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
5 min
- 2.
Whisk together all ingredients except sliced almonds until smooth.
3 min
- 3.
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.
5 min
- 4.
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.
8 min
- 5.
Make more cookies in same manner on cooled baking sheet.
15 min
