Almond-Orange Tuiles

Per Nana:
A complete disaster for me. I prepared the dough yesterday and put it in the refrigerator overnight. When I looked at it today I thought this would work beautifully since it had such a nice texture. I formed teaspoon size little balls and it all held together well.  However, when I tried to remove them from the cookie sheet after baking, it just did not cooperate.

The first two cookies fell apart immediately but I managed to get three decent ones (sort of) on the rolling pin. I left the rest of them flat. My second tray was even more of a disaster as I could not remove them from the tray at all. They completely stuck and at that point I just gave up. 

The sad thing is, they were really tasty and the three that were curved were really quite decorative.  I actually used whole almonds that I blanched and peeled myself, and then finely chopped them. There must be a knack for making this cookie, but I certainly didn't have it. I am anxious to see how the rest of my fellow Doristas made out with this one.

Per Tricia:
"La Rentree" after our Thanksgiving vacation was definitely a brutal one this week, and not a good time for a fussy recipe. Reading the P&Q's just added to the anticipated stress. Luckily, I had Nana to the rescue and she delivered me almonds that she blanched and peeled. Yup, kind of hard to complain about having a busy week :)

I used "Pam" non-stick spray and my metal cookie spatula

I literally did the grocery shopping for this cookie at 8pm on Friday night, threw the dough in the freezer for about ten minutes and said a quick prayer or two :)

I also leveraged all the amazing advice that the Doristas shared in the P&Q's and my recipe came off without a hitch.

They looked amazing, tasted amazing and smelled fantastic. I first loaded up a big pottery platter but then decided they also needed a photo on my "good china". These seem like lovely "fancy" cookies and I think they would really impress company.

My hubby and I enjoyed these immensely and I will gladly make them again. I also want to note that I enjoy all of the tips and stories that Dorie has shared in this book - "Around My French Table", but the one she told about getting this cookie recipe from the chef (along with a sample of the dough to cook at home) really touched me. For those that have had the pleasure of interacting with Dorie in person, this would have been an easy exchange to understand. She is that special, and so are these cookies.

Happy French Friday ~