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 second 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.