Instructions: In bowl, cream together butter and sugar until light and fluffy. Beat in egg white, almond extract and salt just until combined.

Sift flour over mixture and fold in; fold in almonds.

Drop batter by teaspoonfuls onto greased baking sheet, making 6 mounds equal dis- tance apart. With spatula or tines of fork dipped in cold water, evenly spread batter into 2 1/2-inch rounds. Bake in 425F oven for 4 to 5 minutes or just until edges turn golden. With spatula, carefully transfer cookies onto 2 rolling pins; let stand until cool and crisp and shape has set. Repeat with remaining batter.

Makes 24 tuiles.

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