PISTACHIO TUILES

Makes 12 cookies

ingredients

2 tablespoons softened unsalted butter
1/4 cup confectioners’ sugar
1/4 teaspoon almond extract
1 large egg white at room temperature
2 tablespoons all-purpose flour
1/4 cup shelled natural pistachio nuts, blanched and oven-dried and chopped

directions

In a bowl cream the butter, add the sugar, and beat the mixture until it is light and fluffy. Add the almond extract, the egg white, and a pinch of salt, and beat the mixture for 5 to 10 seconds, or until it is smooth but not frothy. Sift the flour over the mixture and fold it in with the pistachios. (The batter will be thin.) Spoon rounded teaspoons of the batter 3 inches apart onto buttered baking sheets and with a fork dipped in cold water spread them to form 2-inch rounds. Bake the cookies in batches in the middle of a preheated 375° F. oven for 5 to 8 minutes, or until the edges are golden brown. Transfer the cookies with a metal spatula to a rolling pin and curve them around the pin. (If the cookies become too firm to remove from the baking sheet, return them to the oven for a few seconds to soften.) Let the cookies cool on the rolling pin. The cookies may be made 1 day in advance and kept in an airtight container.

Source: ALAINA