Hazelnut Tiles (Tuiles aux Noisettes)
This recipe is adapted from "The French Cookie Book," and uses chopped hazelnuts. This batter requires a pastry bag and larger round tip for piping. Although the recipe calls for hazelnuts, this recipe was tested with chopped pecans with great success.

3 1/2 oz. finely chopped hazelnuts
3 1/2 oz. superfine granulated sugar
1 large egg, room temp
1 large egg white, room temp
1 1/4 oz. flour
1/2 oz. clarified unsalted butter

Preheat oven to 400°F. Mix chopped hazelnuts and sugar in bowl and add in the eggs. Sift flour over the top of the batter and mix in; last the butter. Transfer the mixture into a pastry bag with a medium or larger round tip (804-808, depending on your piping skill and the size of the nuts) and pipe the batter to about 2 1/2 teaspoon sized rounds about 2 inches apart onto a baking sheet lined with a silicone baking mat. Flatten each tuile batter mound with a fork dipped in water and bake 8-10 minutes until the cookies are browned on the edges. Remove the tuiles from the sheet pan to shape and cool. Repeat with remaining batter. It is helpful to have several sheet pans ready at the beginning so as to pipe all the cookies out at the same time.