Recipe courtesy of Paula Deen
Save Recipe Print
Total:
1 hr
Prep:
15 min
Inactive:
5 min
Cook:
40 min
Yield:
16 cookies
Level:
Easy
Total:
1 hr
Prep:
15 min
Inactive:
5 min
Cook:
40 min
Yield:
16 cookies
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: silpat

Position an oven rack in the center of the oven and preheat to 400 degrees F.

On a half sheet tray, spray a silpat with nonstick spray. In a medium bowl whisk egg whites until foamy. Add the flour, sugar, almond extract, water, and salt to the egg whites and beat until smooth, about 30 seconds. Pour or spoon 1 tablespoon of batter onto prepared silpat and spread with the back of a spoon into a very thin 4-inch circle. Repeat on the other half of the sheet, making only 2 cookies per sheet tray. Bake the cookies on middle rack of oven until golden brown around edges, about 8 minutes. Remove from oven and working very quickly, with an offset spatula, remove cookie from baking sheet and place a fortune in the center of the round. Fold to create a half circle. Bend pointed edges of cookie toward each. This should be done quickly since the cookie will become hard and brittle within 10 seconds. Let cool.

Cook's Note

Using a silpat makes it easier to remove the cookies from the sheet tray.

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