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These neat looking cookies are named after French style roofing tiles that they actually look like. Making them is a bit of a pain in the neck but its well worth the time. Bake them in batches of four or five til you get the hang of putting just the right amount on the pan.

With just a bit of practice they are easily accomplished and make wonderful gifts.


1/2 cup almonds, blanched or roasted.

1/3 cup of sugar

3 tablespoons unsalted butter

2 egg whites

1/2 tsp almond extract

1/4 cup flour

1/2 cup slivered almonds.


Heavier metal baking sheets or cookie sheets

hand or stand mixer

mixing bowls

assorted spoons and pastry cutter

Preheat your oven to about 400 and butter to heavier metal baking sheets

Put the almonds and about 2 tablespoons of sugar in a food processor until they are ground finely.

Beat the butter with mixer til creamy and add remaining sugar and egg whites, continue beating til fluffy and then add almond extract.

Fold in the flour and then fold all of this into the ground almond mixture.

Drop this by tablespoons onto the prepared baking sheets about six inches apart.

with the back of a spoon that you have wet, spread each mound of dough til it is about three inches round and very paper thin

Sprinkle it with slivered almonds

If holes appear in the dough when you spread it don’t worry too much about it. They will close.

Bake one sheet at a time for about six minutes til the edges are crisp and the insides still pale.

life the cookie on a spatula and lay over a rolling pin, then press down the sides of the cookie to shape it like the rolling pin.

as they cool transfer them to a wire rack.

If these cookies flatten out, reheat them for a few minutes in a warm oven and reshape them.


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