Recipe| Ingredients | | | 2 | each | egg whites | | | 1/2 | cup | sugar | | | 1/3 | cup | flour, all-purpose | | | 1/4 | cup | butter, melted | | | 1 | tablespoon | vanilla | | | 1/2 | teaspoon | cinnamon | | | 1/2 | teaspoon | salt | | | 1/2 | cup | almonds, sliced, blanched | | | | | |
Directions:
| Line baking sheets with parchment paper. Whisk together all the ingredients except the almonds; stir in almonds with a rubber spatula. Cover bowl with plastic and refrigerate 1 hour.
Preheat oven to 325 degrees. Drop scant teaspoonfuls of batter on baking sheets and with a spatula or knife smooth batter into thin circles. Bake about 10 to 12 minutes. While cookies are still hot, remove them from the sheets and curl around a rolling pin. Cool.
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