Recipes to raise money

Francine Kollay and Bernice Killa, who were born in France, share their recipes for the French pastries that are sold by LeCer & ccedil;le Francias to raise fund for scholarships:
ALMOND TILES(Tuiles aux Amandes)
11/2 cups (about 1/2 pound) almonds, blanched
1 cup sifted flour
1/8 teaspoon salt
6 egg whites
11/2 cups sugar
1 teaspoon vanilla extract
1 cup butter
Shave 1/2 cup almonds into broad slices, and finely chop remaining almonds. Sift flour and salt together. In large bowl mix egg whites, sugar and vanilla thoroughly. Melt butter and cool to lukewarm. Stir into sugar mixture. Add dry ingredients and finely chopped almonds. Sprinkle shaved almonds on top. Drop by spoonful onto baking sheet. Bake at 350 degrees about 10 minutes, or until golden brown. Remove one at a time and quickly curve over a rolling pin or glass, then set aside to cool. If cookies harden before molding, return to oven a few seconds to soften.
MADELINES
1 cup flour
1/4cup baking powder
1/2 cup sugar
3 eggs
1 stick butter, softened
Few drops vanilla and almond extract
Beat sugar and eggs thoroughly. Sift flour and baking powder and add to sugar mix alternately with butter; mixing at medium speed. Add flavoring. Fill buttered molds 3/4 full and bake at 350 degrees 20 to 25 minutes until delicate brown. Cool on racks for 5 minutes and remove from mold.
CREPES
2 tablespoons butter
1 cup sifted flour
1/4 cup sugar
1/4 teaspoon salt
3 eggs, beaten
1 cup milk
Melt butter in 6-inch skillet and set aside. Sift together flour, sugar and salt and set aside. Beat eggs and milk together. Mix flour and egg mixtures together. Drop the thin batter onto hot skillet. Brown on one side than turn and brown on second side. Crepes can be cooked just before serving or made in advance and kept warm in a slow oven. Top with suzette butter when serving.
SUZETTE BUTTER
6 tablespoons butter
3 tablespoons orange juice or Curacao
6 tablespoons confectioners' sugar
Cream butter until softened. Mix in juice or Curacao. Blend in confectioners' sugar. Butter should be soft when spread over crepes. Can be prepared in advance.