Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sesame-Orange Almond Tuiles

Maren Caruso © 2010

Yield: Yields about 20 cookies

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.

This recipe is excerpted from Ready for Dessert. Read our review.


  • 3 Tbs. (1-1/2 oz.) unsalted or salted butter
  • 1 Tbs. toasted sesame oil
  • 3 Tbs. freshly squeezed orange juice
  • Grated zest of 1 orange, preferably organic
  • 10 Tbs. granulated sugar
  • 1/4 cup all-purpose flour
  • 3/4 cup unblanched or blanched sliced almonds
  • 2 Tbs. white sesame seeds
  • 1-1/2 tsp. black sesame seeds


  • In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

    Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don’t use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

    Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

    Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

    Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

    Serve the tuiles within a few hours of baking.

Make Ahead Tips

The batter can be made up to 1 week in advance and stored in the refrigerator. You can store the baked tuiles in an airtight container until ready to serve later the same day.


Reprinted with permission from Ready for Dessert: My Best Recipes by David Lebovitz, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.


Rate or Review

Reviews (2 reviews)

  • SunnyMaui | 12/14/2015

    Outstanding. We have a dinner group that gets together quarterly; the person hosting the event chooses the theme. Our recent theme was Middle Eastern and our course was dessert. We made pistachio ice cream served with these Tuiles. But rather than wrap them around a rolling pin I draped them over a small glass (turned upside down) with a small bottom (like a juice glass) and helped shape them to have soft fluted edges - which when cooled made a crisp basket (bowl) for the ice cream. So easy to make and really delicious. It was the favorite course. BTW - I thought the sesame oil would be too strong, but it wasn't. All the flavors worked well together.

  • Inko | 08/11/2012

    Beautiful and tasty.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial