DIRECTIONS
- Preheat oven to 350℉. Line 2 baking sheets with parchment paper.
- In a large bowl, combine almond flour and salt.
- In a medium bowl, stir together egg whites, butter, sugar, vanilla, and almond extract.
- Pour the wet ingredients into the dry and mix until incorporated.
- Drop 1 tablespoon of batter onto baking sheet spacing each cookie 3 inches apart. With an offset spatula, spread batter very thinly.
- Bake 15-16 minutes, or until browned.
- While still warm, take the tuiles off the baking sheet and drape over a rolling pin or a ¾ “ dowel.
- While tuiles are cooling, make the curd. In a small saucepan, whisk together eggs and sugar. Add orange juice and butter and slowly bring to a simmer over medium heat whisking constantly until thickened, about 5 minutes. Transfer to a bowl and refrigerate until completely cool.
- In a medium bowl, beat cream until softly whipped. Divide orange curd in half, reserving half for another use. Fold whipped cream into remaining orange curd.
- To serve, fill each tuile with 2 tablespoons curd and top with toasted pistachios. Any leftover curd can be kept refrigerated in an airtight container for up to 5 days.
