These might just be the most dignified cookies I've ever made: lemon pistachio tuiles with olive oil.
Before the cookies, though, let me explain a bit about my experience baking with olive oil.
I made these cookies for what is quickly becoming one of my favorite companies to work for: Colavita. I've long purchased their olive oil, because I think you get a pretty good bang for your buck--they have a very good flavor but won't break the bank. I am a big fan of olive oil on bread or salads. When olive oil is drizzled over a pizza before serving...well, let me just tell you, that is my happy place.
I'm a little newer to baking with olive oil, but the more I do it, the more I love it. It gives cakes an intriguing texture, and a flavor that is something different entirely than a butter cake. I'm not saying I'm abandoning butter--that is never going to happen. But I am saying that if you want a totally new taste experience, try pound cake made with olive oil. Seriously.
So, back to the cookies.
First things first: how do you say the name of this cookie? Tuile rhymes with “wheel”, and ideally should be uttered in your Frenchiest accent. “Tuile” comes from the French word for “tile”; allegedly, the cookies’ resemblance to a particular type of roof tile are said to have inspired the name. While that particular connection may be a bit tenuous, the cookies are a sophisticated delight, lightly crunchy and bursting with flavor.
