Giant Tuiles Large Tile Cookies - almonds

Method

• Preheat the oven to 375 degrees.
• Scatter the almonds on a baking sheet and place in the oven.
• Bake until lightly browned, about seven minutes, checking carefully to make sure they don't burn.
• Put two cups of the almonds in a mixing bowl.
• Set aside.
• Put the remaining half a cup of almonds into the container of a food processor or electric blender and blend thoroughly.
• Add the blended almonds to the mixing bowl.
• Add the sugar, eggs and flour and stir to blend.
• Start stirring with a wooden spoon while gradually adding the melted butter.
• Refrigerate for an hour or longer.
• When ready to cook, preheat the oven to 300 degrees.
• You may bake these cookies on a nonstick baking sheet or a regular baking sheet lined with a cut-out sheet of parchment paper.
• For each cookie, scoop about a quarter cup of the batter at intervals of about three inches on the baking sheet.
• You should bake one batch of, perhaps, six cookies at a time.
• Dip the tines of a table fork in water and press down over the top of each cookie to flatten it into a circle measuring about five inches in diameter.
• Place the baking sheet in the oven and bake 15 minutes.
• Let cool two to three minutes, but work quickly.
• You must not let the cookies stand too long or they will harden or become too firm to be molded.
• While the cookies are still soft and warm, remove them by sliding a pancake turner under each.
• The moment each is removed, transfer it into an oval-shaped bread pan or over the side of a wine bottle to give each a round, half-moon shape.