Pre-heat the oven to 325 degrees F. Combine the sesame seeds and sliced almonds in a large mixing bowl. Place the honey in a microwave safe bowl or cup and microwave for 30 seconds (or heat in a small pot until hot). Add the hot honey to the bowl, along with the vanilla, salt and butter. Stir until combined and the other ingredients are well coated. The hot honey will also melt the butter.

Line two baking sheets with silicone baking mats, or aluminum foil. If using foil, coat the foil with some melted butter. Place a scant tablespoon of the batter into 12 separate piles, 6 on each baking sheet, evenly spaced 2 inches apart. Flatten the cookies slightly using your fingers to press lightly.

Bake one sheet pan of cookies at a time on the center rack of the oven, for 16 to 18 minutes, turning the baking sheet halfway through baking, The tuile are done when they're deep golden brown all the way to the center, but not burnt. Repeat with the second tray of tuile.

Remove from the sheet tray from the oven and let the cookies cool, undisturbed, for 3 to 5 minutes, until the tuile can be lifted without falling apart. Use a little spatula to test the edge starting at 3 minutes. It will be impossible to lift until suddenly it's easy to lift. Carefully run a small offset spatula under each tuile, lift it up, and flip over onto a rolling pin or a wine bottle with the shiny (bottom) side up to continue cooling. After a few minutes they will have set, and you can transfer them to a cooling rack or plate. When completely cooled, transfer to an airtight container to store until ready to serve. *If you don't care about them being curved, you can just let them cool until firm, which is what I did for my tuile cookies. Inspired by cookbook author Susan Spungen.