Ingredients

• 1/4 cup sugar
• 1 large egg white
• 6 tablespoons potato starch
• 1/4 cup mild olive oil
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon pure almond extract
• 1/3 cup sliced almonds
• Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat

Instructions

1. Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
2. Whisk together all ingredients except sliced almonds until smooth.
3. 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 1 teaspoon sliced almonds on each cookie.
4. Bake until pale golden, 7 to 9 minutes. Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.
5. Make more cookies in same manner on cooled baking sheet.