Almond Tuiles

Directions

1. 1
   Whisk the almond flour, salt and baking soda in a bowl.
2. 2
   Beat the butter and sugar in a separate bowl with a mixer until light and fluffy.
3. 3
   Beat in the egg and vanilla until smooth, then mix in the dry ingredients.
4. 4
   Refrigerate the dough until firm, about 30 minutes.
5. 5
   Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper.
6. 6
   Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets.
7. 7
   Bake until golden and crisp, about 8 minutes.
8. 8
   Let the cookies cool about 2 minutes on the baking sheets.
9. 9
   One at a time, gently lift each cookie with an offset spatula.
10. 10
    Immediately wrap it around the handle of a wooden spoon to curl.
11. 11
    Once it sets, slide the cookie off the handle and let cool on a rack.
12. 12
    Repeat with the remaining dough, allowing the baking sheets to cool between batches.
13. 13
    (Don't make too many cookies at once; they need to be shaped while still warm.)
14. 14
    Serve with sorbet.
15. 15
    Photograph by Con Poulos