Almond Tuile Cookies
  1. Line two baking sheets with regular aluminum foil, with the dull side facing up. Lightly butter the surface of the foil. In a medium bowl, mix the melted butter, egg whites, water, sugar, rice flour, almond extract, salt and almonds together until blended. Cover the bowl and let the batter rest in the refrigerator for a few hours or overnight.
  2. Pre-heat the oven to 325 degrees F. I recommend baking one sheet at a time. Remove the batter from the refrigerator and mix well. Drop level teaspoons about 2 inches apart, on the foil-lined baking sheet. Use the back of a spoon to spread the batter into 2 1/4 inch rounds. Bake for 12-15 minutes. Rotate the tray from front to back to ensure even cooking. The cookies are done when they’re almost completely golden brown. Slide the foil sheet(s) onto a cooling rack. While the cookies are still hot wrap the foil into a cylinder and create a curvy shape. You can secure the foil roll with paper clips. The cookies will unstick themselves once they have cooled completely. Wait until the cookies are cooled to unroll the foil and carefully peel them off the foil. Repeat these steps for the other batches.
  3. Traditionally, tuiles are shaped over a rolling pin, but the foil is an easier method. The recipe makes about 3 dozen cookies. They will keep in an airtight container for a few weeks. (Inspired by Alice Medrich’s Flavor Flours)