Lemon-Almond Tuiles

• 1/4 cup sugar
• 1 large egg white
• 6 tablespoons potato starch
• 4 tablespoons unsalted butter, melted, or 1/4 cup olive oil
• 3/4 teaspoon grated lemon
• 1/4 teaspoon salt
• 1/4 teaspoon pure almond extract
• Equipment: a 17- by 11-inch nonstick bakeware liner such as a Silpat; a small offset spatula

1. Preheat oven to 375u0b0F with rack in middle. Line a large baking sheet with liner.
2. Whisk together sugar and egg white until sugar has dissolved. Whisk in remaining ingredients until smooth.
3. Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy). Bake until pale golden, 7 to 8 minutes. Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool.
4. Cool sheet and liner before baking more
5. in same manner.

sugar, egg white, potato starch, unsalted butter, lemon, salt, almond, nonstick bakeware liner

Taken from www.epicurious.com/recipes/food/views/lemon-almond-tuiles-242021 (may not work)