Almond tuile cookies

Ingredients:

• 1 and 1/4 cups almond flour
• 0.5 tsp salt
• 0.5 tsp of soda
• 110 g softened butter
• 3/4 cup sugar
• 1 large egg
• 0.5 tsp vanilla extract
• Passion fruit or mango sorbet, to serve

Preparation:

1. Combine the almond flour, salt, and baking soda in a bowl. In a separate bowl, beat the butter and sugar with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then fold in the dry ingredients. Refrigerate the dough for about 30 minutes.
2. Preheat oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper. Drop 1 heaping teaspoon of batter onto the prepared baking sheets, spacing them about 3 inches (8 cm) apart. Bake until golden brown and crispy, about 8 minutes.
3. Let the cookies cool on the baking sheets for 2 minutes. Carefully lift each cookie one at a time with an offset spatula and immediately roll it around the handle of a wooden spoon to shape it. Once the cookies have set, remove them from the handle and let them cool on a wire rack. Repeat with the remaining dough, letting the baking sheets cool between batches. (Don't bake too many cookies at once; you need time to shape them before they cool.) Serve with sorbet.