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1
In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth.
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2
Remove from the heat and stir in the flour, almonds, and white and black sesame seeds.
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3
Let the batter rest for 1 hour at room temperature.
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4
Preheat the oven to 375F (190C).
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5
Line 2 baking sheets with parchment paper.
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6
(Dont use silicone baking mats because the cookies may be difficult to remove.)
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7
Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.
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8
Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart.
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9
Slightly flatten the batter with dampened fingers.
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10
Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.
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11
Let cool briefly, about 1 minute.
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12
Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin.
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13
(If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.)
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14
Let cool on the rolling pin, then transfer the tuiles to a wire rack.
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15
Repeat with the remaining batter.
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16
Serve the tuiles within a few hours of baking.
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17
The batter can be made up to 1 week in advance and stored in the refrigerator.
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18
You can store the baked tuiles in an airtight container until ready to serve later the same day.
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19
Like toasted sesame oil, black sesame seeds are available in Asian markets.
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20
If you cant get them, use white sesame seeds in their place.
