Orange Pistachio Tuiles
Chocolate lovers can take this recipe on step further by painting the bottoms of these tuiles with melted bittersweet chocolate once the cookies have cooled.
- Yield: Makes 24
Source: Martha Stewart Weddings, Winter/Spring
- 1 1/2 cups pistachio nuts
- 1 large egg
- 2 large egg whites
- Zest of 1/2 orange, grated
- 1/2 cup all-purpose flour
- 1 cup sugar
Heat oven to 400 degrees. Place nuts in the bowl of a food processor fitted with the blade attachment. Pulse nuts until medium ground, and set aside.
In a medium bowl, mix together egg, egg whites, and zest. Add flour and sugar, mixing until combined. Stir in nuts.
Line a baking sheet with a Silpat baking mat. Place 1 tablespoon batter on the mat, and repeat, spacing dollops at least 2 inches apart. Moisten your fingertips with water, and flatten dollops slightly.
Bake tuiles 8 minutes, rotating pan halfway through cooking. Using a spatula, remove tuiles from baking sheet, and lay them over a rolling pin to curl. Let tuiles cool completely on pin. If the tuiles become too cool before shaping, return to oven 30 seconds.