YIELD: Makes about 18 cookies

ACTIVE TIME: 15min

TOTAL TIME: 45 min

These wafer-thin cookies may have been created with Passover in mind, but their shattering crispness and perfume of almonds and lemon make them alluring at any time of year.

INGREDIENTS

¼ cup sugar

1 large white egg

6 tablespoons potato starch

¼ cup mild olive oil

½ teaspoon grated lemon zest

¼ teaspoon salt

¼ teaspoon pure almond extract

1/3 cup sliced almonds

PREPARATION

Equipment: a 17- by 11- inch nonstick bakeware liner, such as a Silpat

Preheat oven to 375° F with rack in middle.

Line a large baking sheet with liner.

Whisk together all ingredients except sliced almonds until smooth.

Spoon 2 teaspoons of batter for each cookie, 2 inches apart, on baking sheet (about 6 cookies).

Using an offset spatula or the back of a small spoon, spread each into a 3- inch round. Sprinkle about teaspoon of sliced almonds on each cookie.

Bake until pale golden, 7-9 minutes.

Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.

Make more cookies in same manner on cooled baking sheet.

Silpat never requires the use of added cooking oil since the surface is non-stick. You will be amazed to find that nothing sticks to Silpat resulting in both healthier cooking and easier cleaning.