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.
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.
Store in an airtight container for up to 1 week.