Melt the butter in the microwave or on the stove until almost liquid, add to it sugar and beat with a mixer until a creamy mixture. Then add egg whites and flour and stir until sugar is melted and take flour. A medium dense mixture. Add the almonds and stir with a spoon. In tray covered with rice paper and greased with butter shaped tiles. One table spoon is equal dose per unit. Spread with the back of the spoon a thin layer. Leave a distance from one another, because swell in the oven. Bake at 180C in preheated oven for 7-8 minutes. The edges are slightly darker, and in the middle remain yellow. Removing it with a spatula or large knife (I personally use a knife). Placed on the round surface with slight pressure to take the form of tiles (bottle, rolling pin or other). As cool and harden very quickly, peeling and shaping must be lightning fast and will advise you to put 5-6 pieces in tray to succeed. If you love chocolate dipping them in chocolate and then in coconut Storage: if you want to remain crisp, place them in aluminum or plastic box and if you want to be soft and chewy, keep them open.