Tuiles aux Amandes

Here is our cookies for the holiday. I took this wonderful recipe from Paris Boulangerie Patisserie (the book on the background of my photo). Enjoy!

2 cups (180g) sliced blanched almonds
1 1/3 cup sugar
6 large egg whites
1 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 stick (60g) unsalted butter, melted and cooled

1. In a large mixing bowl, stir together the almonds and sugar with a wooden spoon.

2. Add the egg whites and vanilla, stirring to blend.

3. Sift the flour onto a sheet of wax paper or parchment paper and add it to the bowl in a thin stream.

4. Stir in the melted butter until blended.

5. Cover the batter and refrigerate for at least 1 hour, or overnight.

6. Preheat the oven to 375F.

7. Drop the mixture onto the buttered baking sheet, using about 2 1/2 tablespoons for each cookie and spacing them about 5 inches apart.

8. With a metal spatula or a fork dipped in cold water, gently pat each mound of dough as thin as possible.

9. Bake until lightly golden at the edges and pale in the centers, about 8 minutes.

10. cool the pan on top of the stove or on a wire rack for about 3 minutes to allow the cookie to set.

11. With a thin spatula, very carefully remove them from the baking sheet, loosening the edges first, and gently drape them over a wine bottle, or a straight-sided glass so they curl gently.

12. Cool the cookies completely.

13. Put them in the jar with the label STAY AWAY FROM MY COOKIES!