Almond Tuiles

1. 1

   Put the cream and butter in a small saucepan and heat over medium heat until the butter melts.

2. 2

   Remove from heat and stir in the vanilla.

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   Put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.

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   add warm cream mixture and stir with spatula until batter is smooth.

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   Cover the batter with plastic wrap and refrigerate until THOROUGHLY chilled and thickened- preferably overnight.

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   The batter can be made ahead and refrigerated, wrapped airtight, for 4 days.

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   Baking the Tuiles: Preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.

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   You will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.

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   They can also be formed over the bottom of a cup to make a container for mousse or berries etc.

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    Stir the chilled batter to remix.

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    Drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.

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    Leave 2 inches between each one.

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    There is no need to spread out the batter- it will spread itself.

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    You can make these larger if you want, but will have to adjust baking times accordingly.

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    Bake the tuiles for 5-8 minutes until they spread and turn honey brown.

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    DO NOT LEAVE THE KITCHEN- the tuiles will go from almost done to overdone in a very short time.

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    Remove sheetpan and allow to cool for about 30 seconds.

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    Forming the Tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.

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    Pick them up one by one and lay on the rolling pin.

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    Press lightly on the tuile with your hand to get a nice curved shape.

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    The cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.

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    If the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.

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    Repeat with the rest of the batter making sure that the sheetpans cool between batches.

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    Decorating the tuiles: Scrape the melted chocolate into a parchment cone or plastic zip-lock bag.

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    Snip the end making a tiny hole and pipe very thin lines across the tuiles.

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    You can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.

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    Serve as soon as the chocolate sets.

* Per serving · 4 servings · Values may vary.