Sesame-Orange Almond Tuiles - butter

Method

• 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.
• Preheat the oven to 375F (190C).
• Line 2 baking sheets with parchment paper.
• (Dont 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.
• 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.
• Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.
• 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.
• Serve the tuiles within a few hours of baking.
• 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.
• Like toasted sesame oil, black sesame seeds are available in Asian markets.
• If you cant get them, use white sesame seeds in their place.