top of page

Almond Olive-Oil Tuiles

['1/4 cup sugar', '1 large egg white', '6 tablespoons potato starch', '1/4 cup mild olive oil', '1/2 teaspoon grated lemon zest', '1/4 teaspoon salt', '1/4 teaspoon pure almond extract', '1/3 cup sliced almonds', 'Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat']

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.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page