Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

1. Prepare the batter: In a small bowl, whisk together the melted butter, powdered sugar, flour, vanilla extract, almond extract, and a pinch of salt until smooth.
2. Add the egg white: Lightly whisk the egg white in a separate bowl until frothy. Gently fold it into the butter and sugar mixture until everything is well combined.
3. Add the almonds: Stir the sliced almonds into the batter, ensuring they are evenly distributed.
4. Shape the cookies: Drop small mounds (about 1 tablespoon) of batter onto the prepared baking sheet, spacing them at least 3 inches apart. Use the back of the spoon to spread the batter into thin, even circles.
5. Bake: Bake for 5-7 minutes, or until the edges are golden brown and the center is slightly crispy. Watch the cookies carefully to avoid burning.
6. Cool and shape: Once baked, use a spatula to lift the cookies off the baking sheet. To shape them into a tuile curve, drape them over the handle of a wooden spoon or rolling pin while still warm. Let them cool in shape.
7. Serve: Once cooled, serve the almond tuile cookies as a garnish for ice cream or as a snack with tea or coffee.