Active Time

　　15 min

　　Total Time

　　45 min

　　Olive oil is a perfect (and extra-flavorful) nondairy alternative to butter for these tuiles, which defy logic by being both gossamer (potato starch gives them a melt-in-your-mouth quality) and sublimely crisp.

　　

Ingredients

Makes about 18 cookies

　　1/4 cup sugar

　　1 large egg white

　　6 tablespoons potato starch

　　4 tablespoons unsalted butter, melted, or 1/4 cup olive oil

　　3/4 teaspoon grated lemon zest

　　1/4 teaspoon salt

　　1/4 teaspoon pure almond extract

　　

Equipment:

Equipment: a 17- by 11-inch nonstick bakeware liner such as a Silpat; a small offset spatula

　　

Step 1

Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.

　　

Step 2

Whisk together sugar and egg white until sugar has dissolved. Whisk in remaining ingredients until smooth.

　　

Step 3

Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy). Bake until pale golden, 7 to 8 minutes. Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool.

　　

Step 4

Cool sheet and liner before baking more tuiles in same manner.

　　Cooks' notes:

　　·If cookies become too crisp to curl, return to oven to soften 1 minute.

　　·Cookies keep in an airtight container at room temperature 1 week.