Preheat the oven to 400°F and grease two baking sheets.
In a large bowl, with an electric mixer on high, beat the butter and sugar until light and creamy. Beat in the flour with the salt, and stir in the almonds.
Drop teaspoonfuls of the dough onto one of the baking sheets, leaving plenty of room for spreading. Flatten each drop with a wet fingertip before putting the baking sheet in the oven.
Bake 5 minutes or until golden. Remove from the oven and leave for a few moments to cool on the baking sheet.
While the cookies are still warm and pliable, carefully lift each one with a spatula and drape it over a rolling pin to give it the characteristic curved shape. Leave for a minute to harden, then carefully remove and finish cooling on racks. (To make yourself more comfortable with this process, start with just three cookies in the first batch; you will soon get the rhythm of removing and handling the hot tuiles in time to shape them.) Store the cooled cookies in airtight containers.