From Chef Shaya Klechevsky
The JCC in Manhattan's Chef Instructor Shaya Klechevsky brings us this wonderful and elegant Passover recipe for Almond & Olive Oil Tuile Cookies. These are delicate and irresistible. They are beautiful when presented for dessert, are super thin and crispy, and the olive oil adds a delicious dimension of flavor.
Yield: about 18 cookies
¼ cup granulated sugar
1 large egg, white only
6 Tbs potato starch
¼ cup First Cold Press Olive Oil
½ tsp lemon zest
¼ tsp sea salt
¼ tsp pure almond extract
1/3 cup sliced almonds
11x17-inch baking sheet lined with a Silpat or other non-stick baking liner
1. Preheat oven to 375° F, making sure the rack is aligned in the middle tier of the oven.
2. In a large bowl or stand-mixer, combine sugar, egg white, olive oil, lemon zest, sea salt and almond extract. Whisk ingredients together until they’re combined.
3. While whisking, add potato starch. Combine until the batter is completely smooth.
4. Spoon 2 teaspoons of batter onto the silpat-lined baking sheet. Using the back of your spoon or an offset spatula, spread the batter until you form a 3-inch circle. Continue to add batter, about 2-inches apart, on the baking sheet (you should be able to fit about 6 cookies).
5. Sprinkle sliced almonds on top of each cookie.
6. Place baking sheet on the middle tier rack in the oven, and bake for about 7-10 minutes, or until a pale golden color.
7. Using a spatula, you may drape the hot cookies over a rolling pin or empty glass bottle (like a wine bottle), pressing them gently to form a slight curl or you may allow them to cool on the silpat.
8. Continue until all the batter has been used.