Almost paper-thin, with a subtle almond flavor, tuiles are curled by being draped, while still warm and pliable, over a rolling pin or glass bottle until cool and firm.

Preheat the oven to 350°F. Generously grease or line 2 baking sheets or cookie sheets with parchment paper or silicone liners. Have ready several rolling pins or bottles of about the same size to shape the wafers.

Coarsely chop and set aside:

Whisk together in a medium bowl until frothy:

Sift over the egg white mixture, then whisk in:

Whisk in until well blended and smooth:

Drop by the heaping tablespoon about 3 inches apart onto the prepared baking sheets. Using a small offset spatula, spread each portion into a 3-inch round. Sprinkle with the nuts. Bake 1 sheet at a time until golden brown around the edges, 6 to 9 minutes, rotating the sheet halfway through. Let cool on the sheet for a few seconds, then working quickly, use a small offset spatula to lift the still-warm cookies, bottom side down, onto the rolling pins or glass bottles, and let cool completely. If some of the wafers cool too much to shape, return the sheet to the oven briefly to warm and soften them.