|Unsalted butter||50 Gram, softened|
|Vanilla sugar||100 Gram|
|Plain flour||40 Gram|
|Cocoa powder||15 Milliliter (1 Tablespoon)|
|Flaked almonds||175 Gram|
|Rum||10 Milliliter (2 Teaspoon)|
These thin, crisp and delicately curved pan-tiles are an excellent accompaniment to coffee at the end of a special meal.
Beat the butter in a mixing bowl until pale and soft.
Add the sugar and beat until light and fluffy.
Beat in the egg whites, 1 at a time, mixing well after each addition.
Sift the flour and cocoa powder together into the bowl and fold into the butter mixture, followed by 100 g/4 oz of the almonds and then the rum.
Liberally butter 2 baking sheets.
Spread 1 x 15 ml spoon/1 tablespoon of the batter in the shape of wide ovals as thinly as possible; use a fork dipped in cold water to help.
Sprinkle each 'tile' with some of the reserved almonds.
Bake in a preheated oven for 5 minutes or until lightly crisp.
When the tiles are cooked, quickly mould them over greased milk bottles, secured on their sides.