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. They’re great paired with tropical fruit desserts such as Passion Fruit–Tangerine Sorbet (page 159) or Tropical Fruit Soup with Coconut Sherbet and Meringue (page 112). Like the Pecan-Butterscotch Tuiles (page 214), they can be shaped into tubes or cookie cups.

　　

Ingredients

makes 20 cookies

　　3 tablespoons (1 1/2 ounces/45 g) unsalted or salted butter

　　1 tablespoon toasted sesame oil

　　3 tablespoons (45 ml) freshly squeezed orange juice

　　Grated zest of 1 orange, preferably organic

　　10 tablespoons (135 g) sugar

　　1/4 cup (35 g) all-purpose flour

　　3/4 cup (60 g) unblanched or blanched sliced almonds

　　2 tablespoons (40 g) white sesame seeds

　　1 1/2 teaspoons black sesame seeds (see Tip)

　　

Step 1

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.

　　

Step 2

Preheat the oven to 375°F (190°C). 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.

　　

Step 3

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.

　　

Step 4

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

　　

Step 5

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.

　　

Step 6

Serve the tuiles within a few hours of baking.

　　

Storage

Step 7

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.

　　

tip

Step 8

Like toasted sesame oil, black sesame seeds are available in Asian markets. If you can’t get them, use white sesame seeds in their place.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.