Active Time

　　1 1/4 hr

　　Total Time

　　2 hr

　　Ultra-thin and wonderfully crisp, these cookies pack plenty of flavor into a slim package. We like to pair them with the prunes in wine or the orange tapioca pudding, but they're also wonderful on their own or with a hot cup of coffee.

　　

Ingredients

Makes about 16 cookies

　　2 large egg whites, at room temperature 30 minutes

　　1/2 stick unsalted butter, softened

　　1/2 cup sugar

　　6 tablespoons all-purpose flour

　　1/4 teaspoon pure vanilla extract

　　1/8 teaspoon salt

　　3 ounces sliced almonds (1 cup), toasted and cooled

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

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth.

　　

Step 3

Put liner on a baking sheet. Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible). Sprinkle each round with about 1/2 tablespoon almonds.

　　

Step 4

Bake cookies until golden-brown, 7 to 9 minutes. Let stand on baking sheet 1 minute, then, working quickly, remove each cookie with a metal spatula and drape over a rolling pin or a wine bottle (you will need 2 pins or bottles) to form a curved shape. Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely.

　　

Step 5

Cool liner and baking sheet before making more cookies.

　　Cooks' note:

　　Cookies keep in an airtight container at room temperature 5 days.