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Sesame tuiles

Time 30 minutes
Yields Makes about 9 dozen
Sesame tuiles
1

In a frying pan, toast the sesame seeds over medium heat until the seeds are fragrant and the white sesame seeds are golden brown.

2

In a medium bowl, combine the eggs, sugar, melted butter and sesame seeds and mix by hand until combined. Wrap and refrigerate the dough for an hour.

3

Heat the oven to 350 degrees. Take the dough out of the refrigerator and let stand 5 to 10 minutes. Lightly stir to re-incorporate all the ingredients. Use a piece of flexible cutting mat or material of similar thickness such as a plastic coffee can lid to make a template; cut out a roughly 1-by-3-inch oval design. Place the template on a Silpat-lined baking sheet and spread the dough evenly into the cutout with a small offset spatula or a spoon. Leaving 1 to 2 inches between cookies, repeat with the remaining batter.

4

Bake 10 to 12 minutes, until crisp and lightly golden. Cool on a rack.

From Tomi Harase, chef-owner of Cafe Blanc in Costa Mesa.

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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