Instructions: Preheat oven to 350 degrees.

Cream butter, sugar, and salt. Add flour and blend. Add egg whites slowly and blend. Add sliced almonds and blend.

Drop mixture by generous tablespoons onto well-greased cookie sheet, 4 to a sheet, they spread widely. Bake until cookie is golden brown all the way through.

Remove from oven and immediately and quickly lift each off sheet with spatula and form over upside down coffee or tea cup. Repeat until desired number of cups is completed.

Store unused mix covered in the refrigerator. Batter will keep for one month. Fill tuiles with whipped cream and raspberries.

This recipe yields 18 tuiles.

Yield: 18 tuiles

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.