Black sesame tuiles with orange and honey

Time 1 hour 20 minutes
Yields Makes 3 dozen
Black sesame tuiles with orange and honey
(Los Angeles Times)

Heat the oven to 350 degrees. Mix the sugar and orange zest together with your fingers, so that the sugar absorbs oils from the zest.


In a separate mixing bowl, beat the butter and honey until pale. Add the sugar-zest mixture, orange juice and flour. Gradually beat in the egg whites. Fold in the sesame seeds. Refrigerate for at least 1 hour, ideally for several hours. The batter can be refrigerated for up to a week.


Drop 2 teaspoons of batter for each cookie onto a Silpat or parchment-lined cookie sheet, a few inches apart. Using a small offset spatula, spread the batter in a thin oval. They are easier to work with in small batches, so just make 5 on a cookie sheet.


Bake for 8 to 10 minutes, until the tuiles are golden brown around the edges.


Remove the tuiles from the oven. Let cool for 1 minute, until they can be handled but are still pliable. Using an offset spatula, carefully transfer them to a wooden rolling pin. Drape them over the rolling pin until they cool to create a tuile shape. They’re best eaten the same day.

Whole black sesame seeds are available in Asian markets.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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