Active Time

　　15 min

　　Total Time

　　45 min

　　These wafer-thin cookies may have been created with Passover in mind, but their shattering crispness and perfume of almonds and lemon make them alluring at any time of year.

　　

Ingredients

Makes about 18 cookies

　　1/4 cup sugar

　　1 large egg white

　　6 tablespoons potato starch

　　1/4 cup mild olive oil

　　1/2 teaspoon grated lemon zest

　　1/4 teaspoon salt

　　1/4 teaspoon pure almond extract

　　1/3 cup sliced almonds

　　Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat

　　

Step 1

Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.

　　

Step 2

Whisk together all ingredients except sliced almonds until smooth.

　　

Step 3

Spoon 2 teaspoons of batter for each cookie, 2 inches apart, on baking sheet (about 6 cookies). Using an offset spatula or the back of a small spoon, spread each into a 3-inch round. Sprinkle about 1 teaspoon sliced almonds on each cookie.

　　

Step 4

Bake until pale golden, 7 to 9 minutes. Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.

　　

Step 5

Make more cookies in same manner on cooled baking sheet.

　　Cooks' notes:

　　•If cookies become to crisp to curl, return to oven to soften 1 minutes.

　　•Cookies can be made 2 days ahead and kept in an airtight container at room temperature.