Tom Saaristo Orange & Black Walnut Tuile

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Orange & Black Walnut Tuile

Tuile is French for tile. So named because tuiles copy the shape of roofing tiles once used in France. A very thin, crisp [brittle] cookie that is traditionally made with almonds but can be flavored with vanilla, oranges, or even other types of nuts.

Tuiles are a delicate cookie that do not store well and are best made the day they are to be served. The batter can be stored in the refrigerator for several days so the cookies can easily be made on demand. The batter is spread into thin circles on a well greased baking sheet and, upon removal from the oven, are immediately placed over a rolling pin so they take on that classic arched shape. Tuiles make a wonderful accompaniment to ice cream, sherbet or mousses.

These are one of my favorite cookies. The orange crunchy flavor is absolutely delicious. The batter will keep in the refrigerator for a week.

Ingredients
1/3 cup orange juice [preferably freshly squeezed]
Zest of one large orange
1/4 cup Grand Marnier
1 1/4 cups granulated white sugar
7 tablespoons unsalted butter, melted
2 cups black walnuts, finely chopped
1 cup sifted all-purpose flour

Method
Butter well a cookie sheet by using a pastry brush dipped in melted unsalted butter. (Make sure your cookie sheet is well greased or else the cookies will stick.) Preheat oven to 350° and place the oven rack in the center of the oven.

In a large measuring cup mix all the ingredients together. Let the dough rest for 10 - 15 minutes. Drop about 1 teaspoon of dough onto cookie sheet. Using a wet fork press thinly into a round shape. [Have a bowl with water close by to keep wetting your fork.] It is very important to spread the batter very thinly. The dough should be the thickness of the almond. Only put four cookies per baking sheet as they spread and have to be rolled onto a rolling pin immediately upon removing from the oven [while still warm].
Bake until golden brown, about 7 minutes. Rotate the cookie sheets front to back halfway through the baking period. While these are baking prepare your next sheet.
Remove from oven and have a rolling pin and spatula or pancake turner close by.

Cool the cookies for about 30 seconds to one minute, until they can be lifted without tearing, but are still flexible. Place each cookie on top of the rolling pin and gently press to get the curved shape. Quickly do the other three cookies. If cookies become too rigid to roll, return them briefly to the oven to soften.

When cool transfer to cooling rack.

Repeat with remaining batter. These are best served the same or next day. They tend to lose their crispness after a day. I usually make what I need for that day and save the rest of the batter in the refrigerator until later.