Name: Lemon-Almond Tuiles
Cook time: 15 min
Total time: 45 min
Yield: Makes about 18 cookies
Ingredients: 1/4 cup sugar; 1 large egg white; 6 tablespoons potato starch; 4 tablespoons unsalted butter, melted, or 1/4 cup olive oil; 3/4 teaspoon grated lemon zest; 1/4 teaspoon salt; 1/4 teaspoon pure almond extract; Equipment: a 17- by 11-inch nonstick bakeware liner such as a Silpat; a small offset spatula

Olive oil is a perfect (and extra-flavorful) nondairy alternative to butter for these tuiles, which defy logic by being both gossamer (potato starch gives them a melt-in-your-mouth quality) and sublimely crisp.

Cooks' notes:

·If cookies become too crisp to curl, return to oven to soften 1 minute.
·Cookies keep in an airtight container at room temperature 1 week.

Recipe notes

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