Toasted-Almond 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

1. Preheat oven to 350u0b0F with rack in middle.
2. Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth.
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.
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.
5. Cool liner and baking sheet before making more cookies.

egg whites, unsalted butter, sugar, allpurpose, vanilla, salt, almonds, nonstick bakeware liner

Taken from www.epicurious.com/recipes/food/views/toasted-almond-cookies-241520 (may not work)