This recipe involves winding a soft strip of baked tuile paste around a dowel to create an attractive crisp cookie spiral. Though they look like they are difficult to produce, my beginning-level students, some of whom have no prior pastry experience, find they are able to make piped curly cues they can be proud of with only a little practice. Because the paste is piped rather than spread out in a thin layer within a template (like the version), the finished spirals are not always precise and elegant but, on the plus side, you have more time to form them and they are not prone to breakage.
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