These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.
- Yield: Makes 2 dozen
Source: Martha Stewart Living, March 2003
- 5 tablespoons unsalted butter, cut into small pieces
- 1/2 cup sugar
- 2 teaspoons freshly squeezed orange juice
- 1/4 cup all-purpose flour
- 2/3 cup sliced blanched almonds (2 ounces)
- Finely grated zest of 1/2 orange
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat).
In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine.
Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart.
Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes.
Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened.