Tuiles are better known, but the same cookies are popular in Sweden. You can make them without almonds, but unless you have allergies I don’t know why you would. Great alone or with ice cream or fruit.

　　

Ingredients

makes about 2 dozen

　　8 tablespoons (1 stick) unsalted butter, plus butter for the cookie sheets

　　3/4 cup almonds, very finely chopped or ground in a food processor

　　1/2 cup sugar

　　1/4 cup flour, plus flour for the cookie sheets

　　Pinch of salt

　　2 tablespoons heavy cream

　　

Step 1

Preheat the oven to 375°F. Melt the butter in a small heavy pan over medium-low heat. When it foams, add all the remaining ingredients and stir to blend. Let sit for a few minutes until the batter thickens a bit. Grease and flour one or more cookie sheets (unless they are nonstick—very useful here—in which case just rub with a tiny bit of butter).

　　

Step 2

Drop teaspoonfuls of the batter onto the sheets, allowing lots of room between cookies—these spread like mad. Figure about 6 cookies per sheet. Bake for 5 to 7 minutes, or until lightly browned. Use the thinnest spatula you have to carefully remove the cookies from the baking sheet; drape the hot cookies around the handle of a broomstick propped between 2 chairs or set up a similar arrangement (you can also use a rolling pin or other cylinder). Cool, then eat within a day.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.