1/4 cup Sugar
1 1/2 tablespoons Unsalted butter
1 tablespoon Honey
1 1/2 tablespoons Heavy cream
1/8 teaspoon Almond extract
1 tablespoon All-purpose flour
1/3 cup Sliced almonds
In a small heavy saucepan combine the sugar, the butter, the honey, and the cream, bring the mixture to a boil over moderate heat and boil, stirring constantly, for 5 minutes.
Remove the pan from the heat, stir in the almond extract, the flour, and the almonds, and let the mixture cool for 3 minutes. (The mixture will thicken and harden as it cools. If it becomes too firm to work with, reheat it over moderately-low heat, stirring.)
Spoon rounded teaspoons of the mixture 3 inches apart onto baking sheets lined with parchment paper and bake the tuiles in the middle of a preheated 400 degree oven for 5 to 8 minutes, or until they are golden brown.
Slide the parchment paper with the tuiles onto a rack and let the tuiles cool completely before peeling them carefully from the paper.
The tuiles may be made up to 2 days in advance and kept in an airtight container.
Source: Sara Moulton