Try making this sweet, delicate cookie with any nut. It’s a terrific garnish for ice creams or chocolate desserts.
Cooks' Note
You can make a stencil with the lid from a yogurt container. Cut off most of the lip, leaving a piece to use as a tab. Trace a 2 1⁄4-inch circle in the center of the lid and cut it out with a sharp knife. If you aren’t making these for the Bitter Chocolate Custard dessert on page 174, you can just sprinkle the powder in a thin, even layer on a Silpat, bake, and let cool. Then you can cut or break the tuile into abstract shapes.
