Tuiles are a fairly standard accompaniment to sorbet. The name comes from the saddle-like shape which is reminiscent of roof tiles in southern France. This Italian variation is also quite effective as a petit four.
8oz (225g) caster sugar
4oz (100g) unsalted butter, melted
4oz (100g) plain flour
2oz (50g) pistachio nuts, peeled and roughly chopped
Lightly whisk the egg whites to loosen the texture.
Whisk in the sugar, then mix in the melted butter followed by the flour.
Oil a baking sheet and put a teaspoonful of the mixture on to it. Use the back of a fork to spread the mixture into a circle.
Sprinkle some chopped pistachio nuts on top. Repeat until the mixture is used up. If your baking sheet isn’t large enough you can, of course, cook the tuiles in relays.
Bake for about 6 minutes at 375°F (190°C) Gas 5. They should be a pale golden brown.
Remove the tray from the oven. Lift off the biscuits with a palette knife. They are very soft and pliable at this stage. Lay each biscuit over a rolling pin so that they set in the classic curved shape.