2 lg Egg whites
1/2 c  Sugar
1/3 c  All-purpose white flour
1/4 c  Salted butter; melted
1 tb Vanilla
1/2 ts Cinnamon
1/2 ts Salt
1/2 c  Sliced blanched almonds

Line baking sheets with parchment paper. Whisk together all the ingredients
except the almonds; stir in almonds with a rubber spatula. Cover bowl with
plastic and refrigerate 1 hr.

Preheat oven to 325. Drop scant teaspoonfuls of batter unto baking sheets
and with a spatula or knife smooth batter into thin circles. Bake about 10
to 12 min. While cookies are still hot, remove them from the sheets and
curl around a rolling pin. Cool.