Almond Lace Tuiles
These delicate beauties are a wonderful complement to a sorbet or ice cream. They are called lace tuiles (a tuile (pronounced twill) is a thin crisp wafer) because of the little holes that form when they bake. When they're warm they can be shaped to act as a cup for cream and berries or into a tube like a cannoli. When cool they transform into a crispy, buttery delight.
To form tuiles into shapes:
- Wait 2 minutes after removing the tuiles from the oven so they will be warm enough to bend without breaking. Work quickly so the tuiles don't cool too much.
- For tubes, pick up one end and curl it over towards the other.
- Continue forming in the palm of your hand.
- For cups, center a flat warm tuile over a measuring cup or the back of a shot glass.
- Press the center of the tuile into the measuring cup, or fold the sides of the tuile along the sides of the glass.