Recipe: Classic Nut Tuiles

CLASSIC NUT TUILES

"These fragile French flowers are worth the time and attention they require. Fussy bakers can form them into tuiles, or tiles, by draping them over a rolling pin while the cookies are still hot and pliable. The extremely finicky can quickly roll the hot cookies around chopsticks, then stuff the cooled cigarettes with pastry cream or whipped cream. The easiest is to leave the cookies to cool on the parchment without any shaping at all. Crumbs can be sprinkled on top of fruit compotes or sorbets."

2 egg whites
1 cup sliced almonds
2/3 cup white sugar
3 tbsp all-purpose flour
1 tbsp cornstarch
3 tbsp melted butter
1/2 tsp Armagnac or brandy
1/2 tsp orange flower water (optional)
1 orange, finely grated zest only
1/2 tsp ground ginger
1/2 tsp almond extract

Combine all ingredients, mix well and let stand overnight in the fridge to allow the sugar to dissolve.

WHEN READY TO BAKE:
Let come to room temperature before using.

Set oven at 375 degrees F (180 degrees C) and line several baking sheets with parchment.

Spoon about 1/2 tsp (2.5 mL) of the batter onto the parchment, smoothing it with the back of a spoon dipped in cold water, until it is very thin. Leave generous room for spreading.

Bake until golden.

Remove from heat and quickly lift each cookie with a thin-edged metal spatula or palette knife.

For tiles:
Drape over a rolling pin or a horizontal wine bottle.

For cigarette-shape:
Roll each cookie tightly around a chopstick.

If the cookies cool too quickly and are no longer pliable enough to shape, return them briefly to the oven to soften. Let cool.

Makes about 36 cookies
Source: Skinny Feasts by Dee Hobsbawn-Smith