2 egg whites
1/2 c. sugar
1/3 c. sifted flour
3 tbsp. melted butter
1/3 c. finely chopped blanched almonds
10X (confectioners' powdered) sugar

Bake at 450 degrees for 3-4 minutes. Makes 2 1/2 dozen cookies. Beat egg whites until stiff in bowl; sprinkle sugar over and carefully fold in. Fold in flour, melted butter and chopped almonds. Drop batter by teaspoons, 3 inches apart on a well buttered cookie sheet; spread each into a very thin 2 to 3 inch round. (It is best to bake only 5-6 at a time so they can be shaped quickly.) Bake at 450 degrees for 3-4 minutes or just until golden.

Remove each quickly and carefully from cookie sheet with spatula and shape at once into a roll with fingers. Cool on rack or cloth. Continue to bake, buttering cookie sheet well each time. Sprinkle wafers lightly with 10X sugar.