8 ozs by weight egg whites
8 ozs sugar
1/2 tsp salt
1 tsp almond extract
6 ozs all-purpose flour
8 ozs Butter, softened
3/4 cup sliced almonds
Combine sugar, egg whites, almond extract and salt.
Beat at medium speed until soft peaks form (1 to 2 minutes). Gradually beat in flour until smooth. Continue beating, adding butter, 1 tablespoon at a time, until batter is smooth and well mixed.
Cover; refrigerate 30 minutes.
Heat oven to 350°F.
Drop a dollop onto a silpat lined baking sheet. .Put a template around the dollop of batter and spread batter, using spatula. Remove template and sprinkle with sliced almonds.
Repeat with more dollops of batter, spacing them 1 inch apart.
Bake in preheated oven 350 f for 6 to 8 minutes or until edges are lightly browned. Turn baking sheets around halfway through baking for even browning of cookies.
Remove cookies from oven. Immediately press cookies into the homemade trough to make the tuile shapes. A rolling pin or 12-ounce beverage can used to form the curved shape too. Let cookies set until well formed and cooled slightly.