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.