Almond Olive-Oil Tuiles

• 1/4 cup sugar
• 1 large egg white
• 6 tablespoons potato starch
• 1/4 cup mild olive oil
• 1/2 teaspoon grated lemon
• 1/4 teaspoon salt
• 1/4 teaspoon pure almond extract
• 1/3 cup sliced almonds
• Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat

1. Preheat oven to 375u0b0F with rack in middle. Line a large baking sheet with liner.
2. Whisk together all ingredients except sliced almonds until smooth.
3. Spoon 2 teaspoons of batter for each cookie, 2 inches apart, on baking sheet (about 6 cookies). Using an offset spatula or the back of a small spoon, spread each into a 3-inch round. Sprinkle about 1 teaspoon sliced almonds on each cookie.
4. Bake until pale golden, 7 to 9 minutes. Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.
5. Make more cookies in same manner on cooled baking sheet.

sugar, egg white, potato starch, olive oil, lemon, salt, almond, almonds, nonstick bakeware liner

Taken from www.epicurious.com/recipes/food/views/almond-olive-oil-tuiles-352327 (may not work)