For a curved tuile-like shape, these cookies may be draped over a rolling pin
after their second baking, while they are still warm. If the cookies become too
brittle to form on the rolling pin, return baking sheets to oven for a few
seconds to allow the cookies to soften.

parchment paper
4 large egg whites
2/3 cup sugar
3/4 cup all-purpose flour
1/3 cup (2 ounces) shelled natural pistachios or blanched almonds
1/2 teaspoon vanilla

Preheat oven to 350°F. and line bottom and sides of a 9 1/4 x 5 1/2 x 2 3/4-inch
metal loaf pan with parchment paper.

In a large bowl with an electric mixer beat whites with a pinch salt until they
just hold stiff peaks. Gradually beat in sugar and beat until meringue holds
stiff, glossy peaks. Sift flour over meringue and fold in with nuts and vanilla
gently but thoroughly. Spoon meringue mixture into loaf pan, smoothing top,
and bake in middle of oven until golden, 25 to 30 minutes. Cool loaf in pan on
a rack 15 minutes and turn out onto rack to cool completely.

Reduce temperature to 300°F.

Peel off parchment and with a serrated knife cut loaf crosswise into
1/8-inch-thick slices. Arrange slices about 1/2 inch apart on 2 baking sheets and
bake in upper and lower thirds of oven, switching position of sheets halfway
through baking, about 20 minutes total, or until pale golden and crisp. Cool
cookies on sheets on racks. Cookies keep in an airtight container at cool room
temperature 1 week.

Makes about 36 cookies.