Ingredients Jump to Instructions ↓

  1. 1/4 C sugar

  2. 1 large egg white

  3. 6 T. potato starch

  4. 1/2 stick unsalted butter, melted, or 1/4 cup olive oil

  5. 3/4 t. grated lemon zest

  6. 1/4 t. salt

  7. 1/4 t. pure almond extract

  8. Equipment: a 17- by 11-inch nonstick bakeware liner such as a Silpat; a small offset spatula

Instructions Jump to Ingredients ↑

  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 ½ 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.


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