|Softened butter||5 Tablespoon|
|Blanched ground almonds||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1 Tablespoon|
|Almonds||1⁄2 Cup (8 tbs), sliced|
1 Reserve 2 tablespoons each of butter and flour for cookie sheets.
2 Preheat the oven to 425 degrees farenheit.
3 Sift the flour alon with cornstarch thrice.
4 In a bowl beat the egg whites lightly with a whisk.
5 In another bowl, beat the remaining butter with sugar until fluffy.
6 Gradually add egg whites, beating vigorously.
7 Slowly fold in flour and then the ground almonds.
8 Add a few drops of vanilla and a drop of almond extract for flavor
9 Grease 2 cookie sheets with butter and sprinkle generously with flour. Shake off the excess.
10 Drop the miture on cookie sheets by half teaspoonfuls,approx 2 inches apart.
11 Using a damp knife blade, spread each cookie out into a very thin disk of about 1 1/2 inches in diameter.
12 Make sure the disks are equally thin and uniform throughout.
13 If slightly thicker in the center, cookies will be spongy and not crisp.
14 Sprinkle a few crushed almond flakes on each cookie.
15 Bake for 5 minutes, or until cookies are golden, with a fine brown fringe.
16 Tuiles are shaped like Spanish roofing tiles; therefore,keep a rolling pin or any other cold metal, glass or wooden object ready with a similarly curved surface to shape the cookies.
17 As soon as the cookies are taken out of the oven, quickly remove each one using a spatula and curve it around the prepared shaping tool, keeping the nutty side up.
18 Keep aside for 1 or 2 minutes to harden; then remove and transfer to a cooling rack.
19 Serve as desired.