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ALMOND TUILES
1 cup (4 ounces by
weight) sliced almonds
1/2 cup (4 ounces by weight) superfine sugar
1
tablespoon flour
2 egg whites
1 egg
1 1/2 ounces melted butter
2 ounces sliced almonds
Preheat oven to 350 degrees.
Combine the almonds, sugar, and flour in a food processor. Mix to a coarse
powder.
Add the egg whites, egg, and melted butter. Stir well. The mixture
should have a medium light consistency.
Grease a cookie sheet, and spoon
the batter onto the cookie sheet, the equivalent of a teaspoon, spacing the
cookies 3 inches apart. Sprinkle sliced almonds on each cookie.
Bake for
about 10 minutes or until golden brown. Use a spatula to loosen the almond
cookies.
Place the hot cookies in a ring mold or a roling pin to give them a curved shape.
*Tuiles means "tiles" (like old fashioned curved roof tiles, in French.
As they cool, they become crisp. Store in a cookie tin.
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