Place a rack in center of oven. Preheat to 425 degrees F.

Line a baking sheet with parchment or Silpat. Have ready a rolling pin and spatula.

In a small mixing bowl, stir together melted butter, sugar, salt, nutmeg, and cinnamon. Stir in egg white and almond extract. Add flour and stir until smooth. Stir in oats. If using crushed granola, stir in that as well.

Spoon 4 even mounds onto prepared cookie sheet. Moisten fingers and spread rounds into 3 inch circles. Bake cookies until edges turn golden brown - 4-5 minutes (mine took 6-8 minutes).

Remove from oven. Slide rounds onto rolling pin and let cool on rolling pin. When you remove them, they will be shaped like lovely French roofing tiles, tuiles.

Makes 4 -- with granola, makes about 6