A light crisp elegant cookie.
- potato starch - 4 tablespoons
- cocoa powder - 2 tablespoons
- granulated sugar - 1/4 cup
- vegatable oil - 1/4 cup
- kosher salt - 1/4 teaspoon
- egg white - 1
- vanilla extract - 1/2 teaspoon
- sliced almonds - 1/3 cup
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper. Set aside.
Lightly whisk together all ingredients. Spoon 2 teaspoons of batter at least 2 inches apart on lined cookie sheets, using an offset spatula to spread batter as thin as possible.
Sprinkle batter with a few almond slices.
Bake 8 minutes. Prepare 2nd sheet while first is baking.
As soon as cookies come out of the oven, if desired, carefully drape cookies over wine bottle or rolling pin so they take a curled shape as they cool. Otherwise, allow to cool one minute, then transfer to rack to continue cooling.