Preheat the oven to 360ºF (180°C).

Line 2 oven trays with baking paper or silicone sheets.

Beat egg white in a small bowl with an electric mixer until soft peaks form. Gradually add the sugar and beat after each addition.

Fold in the sieved almond flour,( use the back of the spoon on the sieve to get the almond flour as fine as possible. Then add the butter and vanilla essence.

Using the back of a spoon, spread 1 teaspoonful of mixture into circles, about 3cm apart, on prepared trays. I like to do 6 on each tray. Sprinkle the mixture lightly with the almonds. Bake one tray at a time, in a moderate oven, for about 5 minutes or until browned lightly around edges.

The tuiles will be soft when they come out of the oven, so lift them quickly and carefully with a spatula, and place them immediately over a rolling pin to get the curved "tuile" shape. They cool very quickly .

Continue the same way with the remaining mixture. This makes 18 tuiles .

When cooled, transfer to an airtight container.

This are not suitable for freezing .