- 3/4 cup sesame seeds (3 ounces)
- 1 1/4 cups sugar
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Japanese sesame paste or tahini, at room temperature
- 1/2 cup fresh orange juice
- 2 teaspoons fresh lemon juice
- Black sesame seeds, for sprinkling
- In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
- Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3-inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
- Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a metal spatula, transfer the tuiles to a rack to cool completely; if the tuiles stick to the pan and become too brittle to transfer, simply reheat them in the oven until pliable. Repeat with the remaining batter and black sesame seeds.
The tuiles can be kept in an airtight container at room temperature for up to 3 days.