• 1 large egg white, lightly beaten
• 3 tablespoons unbleached all-purpose flour
• 2 tablespoons unsalted butter, softened
• 2 tablespoons superfine sugar
• 1 tablespoon finely chopped roasted almonds
• ½ cup sugar
• ½ cup hot freshly brewed espresso
• 1 cup water
• 1 cup heavy cream
• Unsweetened cocoa powder for dusting

Heat oven to 400º. Line a baking sheet with parchment paper.

In a bowl, stir together egg white, flour, butter, superfine sugar and almonds until combined. Using the back of a spoon, spread batter thinly into six circles, about 3 inches in diameter. Bake tuiles until edges begin to brown, about 6 minutes.

Let tuiles stand on baking sheet 10 seconds (just long enough to allow them to firm up slightly), then transfer with metal spatula to a rolling pin (stabilized on a cooling rack), draping tuiles over pin. (If cookies become too crisp to drape, put them back in oven for a few seconds to soften.) Let cool. 
In a large bowl, mix together sugar and espresso, stirring until sugar dissolves. Stir in water and transfer to a 7-x-5-inch baking dish. Cover with plastic wrap and freeze until crust forms, about 2 hours. Using a fork, break up crust, mix well and freeze 2 hours more.

In a large bowl, whip cream to firm peaks. Using a fork, break up granita, fold into whipped cream and spoon into bowls.  Dust with cocoa powder. Serve with tuiles.

Notes: Tuiles can be made 5 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. Granita can be made up to 2 days ahead; cover and keep frozen. Fold granita into cream just before serving.