Name: Almond Olive-Oil 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; 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

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Almond Olive-Oil TuilesJonny Valiant

These wafer-thin cookies may have been created with Passover in mind, but their shattering crispness and perfume of almonds and lemon make them alluring at any time of year.

Cooks' notes:

•If cookies become to crisp to curl, return to oven to soften 1 minutes.
•Cookies can be made 2 days ahead and kept in an airtight container at room temperature.

Recipe notes

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