Recipe courtesy of Sara Moulton
Approximately 15 tuiles



In a small heavy saucepan combine the sugar, the butter, the honey, and the cream, bring the mixture to a boil over moderate heat and boil, stirring constantly, for 5 minutes. Remove the pan from the heat, stir in the almond extract, the flour, and the almonds, and let the mixture cool for 3 minutes. (The mixture will thicken and harden as it cools. If it becomes too firm to work with reheat it over moderately low heat, stirring.) Spoon rounded teaspoons of the mixture 3 inches apart onto baking sheets lined with parchment paper and bake the tuiles in the middle of a preheated 400 degree F oven for 5 to 8 minutes, or until they are golden brown. Slide the parchment paper with the tuiles onto a rack and let the tuiles cool completely before peeling them carefully from the paper. The tuiles may be made up to 2 days in advance and kept in an airtight container.;


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