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Recipe

Orange Tuiles

Scott Phillips

Yield: Yields 28 to 30 tuiles

These thin, crisp cookies have a refreshing orange flavor and a bit of a lacy look from strips of orange zest. They’re perfect for Mango and Melon Verrines, and as a garnish for fruit salad or ice cream.

Ingredients

  • 6 Tbs. granulated sugar
  • 1 oz. (3-1/2 Tbs.) unbleached all-purpose flour
  • 1-1/2 oz. (3 Tbs.) unsalted butter, melted
  • 1 Tbs. fresh orange juice
  • 1 tsp. finely grated orange zest
  • 1/8 tsp. kosher salt

Preparation

  • In a small bowl, whisk together the sugar and flour, then whisk in the butter, orange juice, zest, and salt until smooth. Refrigerate the batter until firm, about 1 hour.
  • Position a rack in the center of the oven and heat the oven to 325°F. Line a large cookie sheet with parchment or a silicone baking sheet. Using a half-teaspoon measure, drop 4 to 6 rounds of batter onto the parchment, spacing them about 3 inches apart. Bake until golden brown, 7 to 9 minutes. Let sit until just cool enough to handle but still pliable, about 1 minute. Working quickly, remove each tuile from the parchment with an offset spatula and lay it over a rolling pin or thin bottle to give it a curved shape. Let cool until stiff.
  • Make more tuiles in the same manner. Use a new cookie sheet for the next batch, or let the sheet cool completely between batches.

Make Ahead Tips

The tuiles can be stored in an airtight container at room temperature for up to 3 days.

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