Almond Olive-Oil Tuiles

Name: Almond Olive-Oil Tuiles
Yield: 4 servings
Ingredients: 1 1/4 cup sugar; 1 1 large egg white; 1 6 tablespoons potato starch; 1 1/4 cup mild olive oil; 1 1/2 teaspoon grated lemon zest; 1 1/4 teaspoon salt; 1 1/4 teaspoon pure almond extract; 1 1/3 cup sliced almonds; 1 Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat

From the kitchen of Carly

Crispy, delicate tuiles that shatter on your tongue with buttery almond flavor and a whisper of lemon. These thin, curved wafers require minimal ingredients but maximum precision, shaped while still warm for that signature curl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup sugar
11 large egg white
16 tablespoons potato starch
11/4 cup mild olive oil
11/2 teaspoon grated lemon zest
11/4 teaspoon salt
11/4 teaspoon pure almond extract
11/3 cup sliced almonds
1Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat

Instructions

Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
Whisk together all ingredients except sliced almonds until smooth.
Spoon 2 teaspoons of batter for each cookie, 2 inches apart, on baking sheet (about 6 cookies). Using an offset spatula or the back of a small spoon, spread each into a 3-inch round. Sprinkle about 1 teaspoon sliced almonds on each cookie.
Bake until pale golden, 7 to 9 minutes. Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.
Make more cookies in same manner on cooled baking sheet.