INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 F. Very generously grease several baking
sheets. Set out several rolling pins, wine bottles, or other
similar-sized cylinders for shaping wafers and lightly grease them.
Warm butter in a small saucepan over lowest heat. Remove from the  heat
and set aside to melt and cool slightly. In a large mixing bowl,  beat
together the egg whites and salt with a wire whisk until frothy.
Gradually sift in powdered sugar, whisking until blended and smooth.
Whisk in almond extract. Gradually sift flour into mixture, whisking
until very smooth and slightly thickened. Whisk in the cooled butter.
Drop 4 to 5 very small rounded teaspoonfuls of batter onto a baking
sheet, spacing them at least 3 1/4 inches apart. (Keep the portions
very small and don't crowd them as they spread a great deal.) Using
the tip of a table knife, and swirling in a circular motion, spread
each spoonful of batter into a 1 3/4-inch round. Very generously
sprinkle sliced almonds all over each round.  Place on the top rack of
the oven and bake for 5 to 7 minutes, or  until the wafers are rimmed
with 1/2 inch of brown. Reverse baking  sheet from front to back
halfway through baking to ensure even  browning. Remove baking sheet
from the oven and let stand for about  20 seconds. Begin gently testing
the edges of wafers with a spatula  and as soon as they are firm enough
to lift without tearing, quickly  loosen each from the sheet using a
thin-edged, wide-bladed spatula.  Immediately drape wafers over rolling
pins or cylinders. (If the last  wafers on baking sheet cool too much
while others are being removed,  return baking sheet to oven for 1 or 2
minutes to rewarm. They may  still be difficult to remove, however.) As
soon as tuiles are stiff,  transfer from rolling pins to wire racks to
cool thoroughly. Cool,  clean, and thoroughly regrease baking sheets
before reusing. Repeat  with remaining batter. Store tuiles in an
airtight container for up  to a week. Freeze for longer storage. Handle
wafers gently as they  are extremely fragile. Makes about 30 3- to 3
1/2-inch wafers.  Recipe and comments are from The International Cookie
Cookbook by  Nancy Baggett.  Posted to EAT-L Digest 09 Sep 96  From:  
Felicia Pickering <MNHAN063@SIVM.SI.EDU>  Date:    Mon, 9 Sep 1996
23:19:27 EDT

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2598
Calories From Fat: 947
Total Fat: 109.2g
Cholesterol: 158.1mg
Sodium: 759mg
Potassium: 1348.4mg
Carbohydrates: 337.8g
Fiber: 18.7g
Sugar: 68.2g
Protein: 68.3g