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.