Tuile D' Amandes

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   1. Preheat the oven to 400F. Generously butter two heavy baking sheets. 2. Place the almonds and about 2 tablespoons of the sugar in a food processor fitted with the metal blade and process until finely ground. 3.Beat the butter until creamy, then add the remaining sugar and beat until light and fluffy. Gradually beat the egg whites and then add the almond extract. Sift the flour ouver the butter mixture, fold in, then fold in the ground almond mixture. 4.Drop tablespoonfuls of the mix onto the prepared baking sheets 6 inches apart. With the back of a wet spoon, spread each mound into a paper-thin 3 inch round. Sprinkle with slivered almonds. 5. Bake the cookies one sheet at a time, 5-6 mintues until the edges are golden and the centers pale. Working quickly use a thin spatula to loosen the edges of one cookie. Lift the cookie on the spatula and place over a rolling pin, then press down the sides of the cookie to curve it. 6. Cont.shaping the cookies, tansferring them to a wire rack as they cool. If they become too crisp to shape, return the baking sheet to the hot oven for 15-30 seconds, then continue as above.

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   Enjoy!

* Per serving · 4 servings · Values may vary.

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