Above: Philippe Ligier’s Almond Tuiles. Photograph by Douglas Merriam.

Makes 18

  • 3/4 cup flour
  • 1 cup confectioners’ sugar
  • 1 tablespoon orange zest
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter (melted)
  • 1 cup sliced almonds
  1. Preheat oven to 350°.
  2. Combine the flour, sugar, orange zest, and egg whites in a mixing bowl and stir until smooth.
  3. Add the vanilla and butter, whisk again until smooth.
  4. Stir in sliced almonds. (Be gentle or they will break apart.)
  5. Place the batter 1 tablespoon at a time on a large baking sheet and spread in a circular motion with the back of a spoon into a thin 4-inch circle. 
  6. Bake for 5–8 minutes, or until the edges are deep brown.
  7. Working very quickly, while the cookies are still warm and malleable, lay each over a rolling pin to form the classic curved shape.