Crispy Sesame Tuiles

Tuiles are a cookie usually served with tea. This recipe is from Kyotofu, a New York dessert bar. From Food and Wine magazine, March 2008. These can be made ahead and kept in an airtight container at room temperature for up to 3 days.

• Ready In: 2 hrs 50 mins
• Serves: 10
• Yields: 32 tuiles

Ingredients

• 3⁄4 cup sesame seeds
• 1 1⁄4 cups sugar
• 1⁄2 cup all-purpose flour
• 4  tablespoons  japanese  sesame paste or 4  tablespoons tahini, at room temperature
• 1⁄2 cup  fresh orange juice
• 2  teaspoons fresh lemon juice
•  black sesame seed, for sprinkling

Directions

1. In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
2. Preheat the oven to 350 degrees. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3 inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
3. Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a spatula, transfer the ruiles to a rack to cool completely.