Makes 3 dozen cookies

Put cream and butter in a saucepan and heat until butter melts. Remove from heat and stir in vanilla. Stir together almonds, sugar, flour, and zest in a bowl. Add warm cream mixture and stir just until smooth. Cover with plastic wrap and refrigerate until chilled and thickened. Position a rack in center of oven and preheat to 325°F. Stir chilled batter. Drop by teaspoons onto no-stick baking pans, leaving about 2 inches between each one. Bake 5 to 8 minutes, until honey brown. Put pans on cooling racks and let cookies set for 30 seconds. Slide a wide metal spatula under tuile and lift onto rolling pin. Use your fingers to curve tuile against the pin. Remove shaped tuile when cool. If cookies are hard to remove from baking sheets, return sheet to oven to re-warm. To decorate, scrape melted chocolate into a small parchment piping cone. Pipe thin lines across tuiles.