Instructions

Note: For best results, watch the video tutorial above to visualize what the batter should look like and how to fold each cookie.

1. Preheat the oven 325°F/165°C.
2. In a large mixing bowl, whisk together the flour (60 grams/ ½ cup), rice flour (18 grams/ 2 tablespoons), cornstarch (1 teaspoon), sugar (100 grams/ ½ cup), and salt (¼ teaspoon).
3. In a separate medium bowl, whisk the egg whites (60 grams/ about 2 large) vigorously using a hand whisk until frothy. Set aside.
4. Into the bowl with the dry ingredients, add the oil (42 grams/ 3 tablespoons), water (42 grams/ 3 tablespoons), vanilla extract (½ teaspoon), almond extract (¼ teaspoon), and the frothy egg whites. Stir the ingredients with a rubber spatula until it comes together into a thin smooth batter. The batter should easily run off the spatula into the bowl and should be as thin as crepe batter. If the batter is too thick you can add a a few drops of water at a time until it is thin and runny.
5. Prepare a sheet pan by spraying it with non-stick spray or lining it with a silicone mat. Do not use parchment paper. Use a ½ tablespoon measuring spoon and drop a spoonful of batter onto the greased baking sheet. Use the back of the spoon to spread out the batter into a thin circle about 3.5-4 inches (9-10 cm) in diameter. Drop a 2nd spoonful of batter onto the sheet pan and repeat this step. If you are making these alone, I highly suggest only baking 2 at a time. Keep reading and you'll see why.
6. Bake for 9-11 minutes until golden brown.
7. Remove from the oven and immediately use a spatula to release it from the pan. Add a paper fortune into the center of the cookie, fold in half, and pinch to seal. Fold the cookie over the edge of a cup or coffee mug and then place it into a muffin tin to cool completely. This will help keep the shape of the cookie. You need to work very quickly during this process because the cookies will start to set and harden as soon as they come out of the oven.
8. After completely cooled, store in an airtight container at room temperature for up to 5 days.