lemon-almond-tuiles-242021.json

{
    "directions": [
        "Preheat oven to 375\u00b0F with rack in middle. Line a large baking sheet with liner.",
        "Whisk together sugar and egg white until sugar has dissolved. Whisk in remaining ingredients until smooth.",
        "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.",
        "Cool sheet and liner before baking more tuiles in same manner."
    ],
    "ingredients": [
        "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 zest",
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Dessert",
        "Bake",
        "Passover",
        "Quick & Easy",
        "Lemon",
        "Almond",
        "Spring",
        "Kosher",
        "Kosher for Passover",
        "Gourmet",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free"
    ],
    "title": "Lemon-Almond Tuiles",
    "url": "http://www.epicurious.com/recipes/food/views/lemon-almond-tuiles-242021"
}