Instructions: Heat oven to 400 degrees. Place the nuts in the bowl of a food processor fitted with the blade attachment. Pulse nuts until medium ground, and set aside.

In a medium bowl, mix together egg, egg whites, and zest. Add flour and sugar, mixing until combined. Stir in nuts. Line a baking sheet with a Silpat baking mat. Place 1 tablespoon batter on the mat, and repeat, spacing dollops at least 2 inches apart. Moisten your fingertips with water, and flatten dollops slightly.

Bake tuiles 8 minutes, rotating pan halfway through cooking. Using a spatula, remove tuiles from baking sheet, and lay them over a rolling pin to curl. Let tuiles cool completely on pin. If the tuiles become too cool before shaping, return to oven 30 seconds. Store in an airtight container up to 1 week.

This recipe yields 2 dozen cookies.

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