Pecan Tuiles

I saw a mention of tuiles on the Internet, and then decided I needed to back some with my pecan meal. After some searching and some adjusting, I came up with this recipe.

Ingredients:

• 1/2 cup pecan meal
• 1/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 large egg, beaten slightly
• 5 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract (I used 1/4 teaspoon orange oil)

Instructions:

1. Preheat oven to 340°F. Coat a heavy baking sheet with cooking spray or line with parchment paper.
2. Whisk together pecan meal, flour, sugar, and salt and whisk in egg, butter, and vanilla extract until combined well. 
3. Drop rounded teaspoons batter about 4 inches apart onto baking sheet and spread into 3 1/2-inch rounds. (I used a full small cookie scoop - next time I would use a bit less batter. They will spread some in the oven, and smooth out.)
   
   
   
4. Bake in middle of oven 8 minutes, or until lightly brown around edges.
5. Working quickly, remove each cookie from baking sheet with a thin spatula and drape over a rolling pin or large dowel to create a curved shape or a cigar.
   (If the cookies become too brittle to form, return the baking sheet to oven a few seconds to allow cookies to soften. I put the pan side of the cookies down, but you could drape them the other way as well.)
   
6. Cool cookies for a couple of minutes, then let cool on a wire rack. Transfer to an airtight container. 
7. Make additional cookies with remaining batter in same manner, spraying or lining baking sheet for each batch. 
8. Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.

Carole's Notes:

We liked these cookies! They are very light and delicate, and go great with homemade peach ice cream.

The recipe is adapted from http://www.epicurious.com/recipes/food/views/almond-tuiles-14074