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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 18 |
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Olive oil is a perfect (and extra-flavorful) nondairy alternative to butter for these tuiles, which defy logic by being both gossamer (potato starch gives them a melt-in-your-mouth quality) and sublimely crisp. Ingredients:
1/4 cup sugar |
1 large egg white |
6 tablespoons potato starch |
4 tablespoons unsalted butter, melted, or 1/4 cup olive oil |
3/4 teaspoon grated lemon zest |
1/4 teaspoon salt |
1/4 teaspoon pure almond extract |
Directions:
1. Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
2. Whisk together sugar and egg white until sugar has dissolved. Whisk in remaining ingredients until smooth.
3. Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy). Bake until pale golden, 7 to 8 minutes. Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool.
4. Cool sheet and liner before baking more tuiles in same manner.
5. Cooks' notes: ·If cookies become too crisp to curl, return to oven to soften 1 minute. ·Cookies keep in an airtight container at room temperature 1 week.
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