This was my first attempt at baking tuiles. They were wonderful, until I put them in a plastic container with some linzer cookies, and they lost their crispness. But they were super-easy, so I'll try them again. Here's the recipe:
3/4 cup sliced almonds
1/3 cup confectioners' (icing) sugar
3 tablespoons superfine sugar
1 large egg, at room temperature
1/2 tsp vanilla extract
1-1/2 tsp grated lime zest
1 tbs all-purpose flour
1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 375°F (175°C). Generously spray 2 large baking sheets with nonstick spray.
2. Put 1/3 cup of the almonds and the confectioners' sugar in a food processor; process until the almonds are very finely ground. Stir together the superfine sugar, egg, and vanilla in a small bowl until well blended. Stir in the almond mixture, the remaining almonds, and the lime zest. Sprinkle with the flour and stir to combine.
3. Drop 5 mounds of the batter on each baking sheet, using 2 level teaspoonfuls for each mound, spacing them about 4" (10cm) apart. Using a fork dipped in cold water, spread each mound to make a 2-1/4" (6cm) round, being sure to evenly distribute the almonds. Bake until the edges are browned but the centers are still pale, 6-7 minutes.
4. Push a thin metal spatula under a cookie to life it, then drape the cookie over a rolling pin, gently pressing so it curves. Repeat with the remaining cookies. If the cookies harden before you can shape them, return them to the oven for about 30 seconds. Cool, wash, dry and spray the baking sheets before making the remaining 8 cookies.
From Best-Ever Desserts by Weight Watchers.