(makes about 50)
350g confectioner's glucose
50g flaked almonds
Put the sugar, glucose and butter in a pan with a splash of water. Boil to soft ball stage, 117ºC to 118ºC. Pour the boiling sugar on to a silicone sheet. Spread out and sprinkle the almonds over it. Leave the boiled sugar to harden. Break it into small pieces. Blend to a powder in a processor. If the mixture seems too granular, sieve it. It should form a smooth "sugar flour".
Heat the oven to 210ºC, gas mark 6½. Prepare baking sheets with Silpat mats or silicone paper. Spread several very fine layered patches of sugar on the baking sheet. Bake five minutes. Check that the tuiles are thoroughly melted and making slicks on the baking sheet. Cool for a minute or so and carefully lift the tuiles off the baking sheet with a thin-edged palette knife. Either leave flat or shape while the pieces are still pliable.