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