5tablespoonsunsalted butter, melted and cooled to room temperature
Preheat the oven to 375°F. Line a large sheet pan with parchment paper, waxed paper, or a silicone mat.
In a medium bowl, whisk together the egg whites, sugar, a pinch of salt, and both extracts until the sugar dissolves and the mixture is foamy. Gradually whisk in the flour until the mixture is smooth. Add the melted butter and mix just until blended.
Spoon about 11⁄2 teaspoons of the batter onto the prepared pan and, using the back of a spoon, spread it into a thin round about 21⁄2 inches in diameter. Repeat with the remaining batter, spacing the cookies about 3 inches apart. (You may need to press firmly with the back of the spoon to make circular shapes if the dough stiffens.) Evenly sprinkle the top of each cookie with a generous pinch of the almonds.
Bake until the cookies’ centers are pale gold and their edges are golden brown, 8 to 10 minutes. Carefully transfer them to a cooling rack and let cool completely so they crisp up before serving. Store in an airtight container at room temperature for up to a few days.
The Taste Edit - Crispy Almond Cookies: Tuiles aux Amandes https://thetasteedit.com/crispy-almond-butter-cookies-tuiles-aux-amandes/