Almond Tuiles

1. 1

   Preheat oven to 325F.

2. 2

   Coat a heavy baking sheet well with cooking spray or line with parchment paper.

3. 3

   In a bowl whisk together ground almonds, flour, sugar, and salt and whisk in whites, butter, and almond extract until combined well.

4. 4

   Drop rounded teaspoons batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 1/2-inch rounds.

5. 5

   Sprinkle each cookie with about 1/2 tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden.

6. 6

   Working quickly, remove cookies, 1 at a time, from baking sheet with a thin spatula and drape over a rolling pin to create a curved shape.

7. 7

   (If the cookies become too brittle to form on the rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.)

8. 8

   Cool cookies completely on rolling pin and transfer to an airtight container.

9. 9

   Make more cookies with remaining batter in same manner, spraying or lining baking sheet for each batch.

10. 10

    Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.