Almond Tuiles

• vegetable-oil cooking spray or parchment paper
• 1/2 cup almonds, ground fine
• 1/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 large egg whites
• 5 tablespoons unsalted butter, melted
• 1/4 teaspoon almond extract
• about 2/3 cup sliced blanched almonds, toasted

1. Preheat oven to 325F.
2. Coat a heavy baking sheet well with cooking spray or line with parchment paper.
3. In a bowl whisk together ground almonds, flour, sugar, and salt and whisk in whites, butter, and almond extract until combined well.
4. Drop rounded teaspoons batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 1/2-inch rounds.
5. Sprinkle each cookie with about 1/2 tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden.
6. Working quickly, remove cookies, 1 at a time, from baking sheet with a thin spatula and drape over a rolling pin to create a curved shape.
7. (If the cookies become too brittle to form on the rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.)
8. Cool cookies completely on rolling pin and transfer to an airtight container.
9. Make more cookies with remaining batter in same manner, spraying or lining baking sheet for each batch.
10. Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.

vegetableoil cooking spray, almonds, allpurpose, sugar, salt, egg whites, unsalted butter, almond extract, blanched almonds

Taken from www.epicurious.com/recipes/food/views/almond-tuiles-14074 (may not work)