Almond Wafers

These wafers are basically the same as the French tuile. Very easy to make and a great garnish for many desserts, especially ice cream

Beat the butter and sugar together in a mix master until pale and well creamed, or try it by hand, it's a hell of a workout. Fold in the flour and egg whites by hand until thoroughly combined

Set aside in the refrigerator for an hour or 2 (the mixture will keep well refrigerated for several weeks). Bring the mix to room temperature and preheat your oven to 350 degrees F. Line a baking tray with non-stick or silicone paper. Using a small palette knife or the back of a dessert spoon, spread the mix out into small even discs, about 9 cm (4 inches) in diameter and about 2 millimeters thick.

Sprinkle each wafer with about 9 or 10 flaked almonds and bake for about 10 minutes. Check to see if the tray needs to be turned as some ovens have hot spots. As each wafer becomes golden, remove to a wire rack to cool with a spatula. The thicker wafers may need a few minutes more.

Try adding a dash of vanilla extract or grated citrus zest to the mixture