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Parve
Easy
12 Servings
Allergens 
20 Minutes
Diets
A light, crisp, elegant cookie.
4 tablespoons potato starch
2 tablespoons cocoa powder
1/4 cup granulated sugar
1/4 cup vegetable oil
1/4 teaspoon kosher salt
1 egg white
1/2 teaspoon vanilla sugar
1/3 cup sliced almonds
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.
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