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Special equipment: silpat

Cook’s Note: using a silpat makes it easier to remove the cookies from the sheet tray. 

Position an oven rack in the center of the oven and preheat to 400 degrees F. 

On a half sheet tray, spray a silpat with nonstick spray. In a medium bowl whisk egg whites until foamy. Add the flour, sugar, almond extract, water, and salt to the egg whites and beat until smooth, about 30 seconds. Pour or spoon 1 tablespoon of batter onto prepared silpat and spread with the back of a spoon into a very thin 4-inch circle. Repeat on the other half of the sheet, making only 2 cookies per sheet tray. Bake the cookies on middle rack of oven until golden brown around edges, about 8 minutes. Remove from oven and working very quickly, with an offset spatula, remove cookie from baking sheet and place a fortune in the center of the round. Fold to create a half circle. Bend pointed edges of cookie toward each. This should be done quickly since the cookie will become hard and brittle within 10 seconds. Let cool.