Benefit to making things that produce as many leftovers as some of my choices of late is that sometimes I can use my cooking time to make something more interesting.  This was the first time I had made this particular style of cookie, and it was an amusing experience.
Warning:  This recipe doesn’t make very many cookies.  The count for me was 17 (though it claims 3 dozen), although I was less particular about the “drop by teaspoon” and I didn’t flatten them out or curl them.
2 egg whites
1/2 c sugar
1/4 tsp vanilla
3 T butter, melted
3 T flour
1/2 c sliced, blanched almonds
Preheat oven to 400.  Grease large cookie sheet and dust with flour.  (Unless using nonstick or silicone.)  Combine egg whites, sugar, and vanilla – beat with a whisk about 2 minutes, or until sugar is dissolved.  Add melted butter and flour, beat until smooth.  Stir in almonds.
Drop by teaspoonful onto cookie sheet.  With a small spatula, spread each to a 3 inch circle.  I only put six in per cookie sheet.  Bake 4 to 5 minutes, or until cookies are golden brown around edge and lightly browned in the center.  Immediately, using the spatula again, remove cookies carefully, and place over a rolling pin to curl them.  Repeat until out of batter.