My Orange Delight!

There are a few recipes that I make only once a year. This includes the orange tuile. It's not because the recipe makes such a huge quantity that it lasts for a whole year but it's takes DAMN long to make these crispy orange delights. I have actually timed it it takes about 12 minutes to make 3 tuiles. Also, my finger tips get super hot / burnt because I like them in cigar shape than the traditional tile shape. It's real difficult to not start cursing a few hours into this lengthy torture.Yes, I bitch and complain while making these but it's worth all the trouble. It's crispy with wonderful almond and orange fragrances. It is perfect on its own and it's the best topping you would ever have on vanilla ice cream.

Almond Orange Tuiles
Be patient, wait until it is the perfect colour before pulling the tray out of the oven. Always have 2 trays rotating in/out the oven so you can cut down waiting time.

Recipe from Joy of Baking
1/3 cup orange juice (preferably freshly squeezed)
Zest of one large orange
1/4 cup Grand Marnier
1 1/4 cups sugar
7 tablespoons butter
2 cups sliced almonds
1 cup flour

1. Slice the butter and heat in a microwave safe bowl (medium or large) in 20 second increments until it's completed melted. Grate one large orange for zest then squeeze it for fresh orange juice. Coarsely chop the sliced almonds.
2. Preheat the oven to 350F. Line 2 baking trays or cookie sheets with parchment paper.
3. Add all the ingredients other than flour to the butter. Mix well. Sift and stir the flour in the mixture in 4 batches. Let the batter rest for 15 minutes.
4. Drop 1 teaspoonful of batter for one tuile. If you are thinking of making of cigar shaped tuiles, bake no more than 3 tuiles per tray. If you are making the traditional tile shapes, bake no more than 4 each time. Use a wet fork to spread the batter into a very thin round. Each round should not be thicker than the almond slice. Keep a bowl of water close for wetting the fork.
5. Bake until golden brown, about 7 minutes. Rotate the sheets 180 degrees halfway through. You will get the timing down after a few trays.
6. When ready, remove from oven and allow to cool for 15 seconds. Roll each tuile into a cigar by rolling it with a chopstick. You will unfortunately have to use your fingers unless you have the tool for this. Yikes, red finger type. Alternatively, cool the tuiles for 30 seconds when they can be lifted as one piece and transfer each to the top of a rolling pin. Press to form the tile shape. If the tuiles has cooled too much and became too ridged to form a shape, return tray to oven to soften it.
7. Transfer shaped tuiles to a wire rack to cool. I don't know if it's because it is pretty dry in Canada but these cookies stay crispy for months in a jar on the counter. They are best kept in the freezer.