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Almond Olive-Oil Tuiles

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Almond Olive-Oil Tuiles

Almond Olive-Oil Tuiles

amanda

Equipment

  • - Baking Sheet

  • - Parchment Paper Sheets (20x13 inches)

  • - Almond Flour

  • - Olive Oil Spray Bottle (Note: Not an exact match, used for non-stick properties)

  • - Heavy Duty Spatula

  • - Cookie Cutter (Optional)

  • - Oven Sheet Tray with Rim

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

Instructions

1

Instruction 1

Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
2

Instruction 2

Whisk together all ingredients except sliced almonds until smooth.
3

Instruction 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.
4

Instruction 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.
5

Instruction 5

Make more cookies in same manner on cooled baking sheet.
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