The cookies are best eaten the day they are baked, but can be kept in an airtight container for a day or two.

1. Beat the eggs and sugar together in a bowl.
2. Add flour.
3. Stir in almonds and vanilla.
4. Stir in warm butter.
5. Line a baking sheet with parchment paper.
6. Place batter by teaspoonfuls on baking sheet. Keep a space between them.
7. Spread the batter with a fork or the back of a teaspoon (dipped in water) to make thin circles.
8. Bake at 180°C / 350°F until the rim is slightly gold, about 8 minutes.
9. Remove tuiles with a spatula and drape on a rolling pin for about a minute, or until cooled. If cookies harden before shaping, return to oven to soften for about 1 minute.

Tuiles can also be cooled on a rack and left flat.