Pomegranate–Olive Oil Almond Tuiles

French tuiles, ultrathin amber cookies, have a distinctive snap. They’re truly delicious. Instead of using the traditional butter, I mix olive oil with pomegranate juice. That pairing results in cookies as crisp as the originals while highlighting the deep flavor of whole wheat. Tuiles derive their name from the French word for “tiles” (as in roof tiles) because of their curved shape, but they are just as tasty left flat.

TIP: You need a Silpat or other nonstick baking mat to make these cookies. If you use parchment paper, the cookies won’t end up as crisp and round.

makes about 2½ dozen

dairy-free

1. Position a rack in the center of the oven and preheat to 375°F. Line a half sheet pan with a nonstick baking mat.

2. Whisk the flour, cornstarch, and salt in a small bowl. Whisk the sugar and egg whites in a medium bowl until the sugar dissolves. Gradually whisk in the flour mixture, then the oil and juice until smooth.

3. Using a tablespoon measure, drop six ½-tablespoons of batter onto the prepared pan, spacing them 3 inches apart. Use a small offset spatula or the back of a spoon to spread each round into a 4-inch circle. Sprinkle the tops with some of the almonds.

4. Bake until the cookies are golden brown around the edges and golden in the center, 6 to 8 minutes. As soon as the cookies come out of the oven, use a small spatula to place them over a thin rolling pin. Carefully press the edges against the pin to form “tiles,” and cool completely on the pin. If the cookies harden before you can shape them, pop them back into the oven until they’re pliable again. Repeat with the remaining batter.

MAKE AHEAD

The cookies will keep in an airtight container for up to 1 week if it’s cool and dry. (They become sticky and soft in humid weather.)