For the Almond Tuile Cups: Preheat oven to 350 degree F and line a large baking sheet with parchment paper and set aside. Invert 12 ramekins or tea cups on the counter. In a bowl whisk together the flour, sugar and salt. Whisk in the whites, butter, and almond extract until well combined. Let the batter sit at room temperature for 45 minutes. Drop rounded tablespoons of batter about 6 inches apart onto the baking sheet. Spread the batter with the back of a spoon into 5-inch rounds. Sprinkle each round with sliced almonds and bake in middle of oven until golden, about 5 to 8 minutes. With a thin spatula, quickly remove the cookies 1 at a time from the baking sheet and drape on top of a ramekin to create a cup shape. (If the cookies become too brittle, replace on the baking sheet and place in the oven for 10 seconds to soften.) Cool the tuiles completely on the ramekins, then gently lift off and transfer to a platter until ready to use.

For the sorbet: To make a simple syrup, in a heavy saucepan combine the sugar and water and bring to a boil. Reduce the heat and simmer, stirring until the sugar is dissolved, 6 to 8 minutes. Remove from the heat and cool. Store in an airtight container in the refrigerator until completely chilled, about 3 hours. Measure 3 cups of the syrup, saving the rest for another use. Divide the 3 cups of syrup, raspberries, and lemon juice into 2 equal portions. In a food processor process each batch on high speed until smooth. Strain the mixture through a fine-mesh strainer into a clean bowl and chill in the refrigerator for at least 2 hours. Pour the raspberry mixture into an ice cream machine and churn according to the manufacturer's directions. Put the sorbet into a plastic container and store in the freezer until needed. Yield: 1 quart