Pistachio Tuiles in French. Once the cookies cool, their shape takes on the appearance of a curved roof tile, makes about 6 dozen

Ingredients

2/3 cup sugar

3 large egg whites

1/8 teaspoon salt

4 tablespoons (½ stick) unsalted butter, melted and cooled

2 tablespoons all-purpose flour

½ cup shelled unsalted pistachios, finely chopped in a food processor

Method 

1. Preheat oven to 350°F.Whisk sugar, egg whites, and salt in a bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.

2. Line a baking sheet with a nonstick baking mat (such as Silpat). Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise it slightly (you will use handle of wooden spoon to form tuiles).

3. Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; using an offset spatula, flatten into 1 1/2- inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.

4. Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) 

5. Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. 

6. Repeat with remaining batter. Cookies can be stored in an airtight container at room temperature up to 1 week.