-
1
Preheat the oven to 350 degrees Fahrenheit and grease a large baking sheet.
-
2
Toast the cashews until golden brown, then let cool to room temperature. In a food processor, process the cashews until they are finely chopped. You can also do this by hand with a knife and a cutting board, but it does take longer.
-
3
In a large bowl, cream together the butter and sugar, beating with a mixer until fluffy. Add the egg whites, orange zest, juice, and vanilla, beating until mixed.
-
4
Add the cashews, then fold in the flour.
-
5
Drop small spoonfuls of the batter onto the cookie sheet, spacing them several inches apart. Using the back of the spoon, spread the batter in a 2 1/2 inch circle, repeating for each cookie.
-
6
Bake in the oven for 7-10 minutes until golden brown around the edges.
-
7
Remove cookies from the oven. Working quickly, use a spatula to lift each cookie and wrap it around the top of a rolling pin (in order to make things easier, I had 2 rolling pins set up for this step). As the cookies cool, they will start to become crisp and will harden into the traditionally curvy shape. If the cookies start to harden on the cookie sheet, you can put them back in the oven to warm them up - this will make them pliable enough to bend again.
-
8
Repeat steps 5-7 for the remaining batter and cookies. The tuiles are best eaten within 24 hours of being baked or they will lose their crispness. If you aren't going to eat them within a couple of hours, store in an airtight container and use within a day or two.
