Lemon-Poppy Seed Cookie Cups

I needed something crunchy to go with this Pear-Ginger Sorbet and this recipe fit the bill with just a little doctoring…….my tuile cups are missing poppy seeds but have added lemon rind to bump up the lemon flavour (I was aiming for a pear-lemon-ginger experience : )).

As with all tuile batters, this one comes together quickly but does need to rest before baking. The author has you spread the batter a little before baking but I had difficulty doing this evenly and ended up with some perfectly round cookies and some ovals. With the last batch, I decided not to spread the batter and the results were the same…. I used an inverted muffin tin to shape the flat cookies into cups.

Even without the poppy seeds, the tuiles provided the texture I was looking for: the cookie baked up lacy and crispy and the almonds toasted during baking, adding some crunch as well.

They had a really lovely lemon-almond flavour that went nicely with the pear-ginger sorbet and would complement any fruity ice cream or sorbet.