Chocolate Almond Flutes

Makes about 10 flutes

1/4 sliced almonds (1oz)
3 tablespoons all-purpose white flour
3 tablespoons Dutch-process cocoa powder
pinch of salt
2 large egg whites
1/2 cup sugar
1 tablespoon vegetable oil (preferably Canola)
1 tablespoon butter, melted
1/2 teaspoon pure vanilla extract
powdered sugar for dusting

Preheat oven to 325oF. Spray one or two baking sheets with non-stick cooking spray. Line with parchment paper or aluminum foil and spray again.

Place almonds, flour, cocoa and salt in food processor or blender and process until almonds are finely ground; set aside.

In a mixing bowl, whisk together egg whites, sugar, oil, butter and vanilla. Add the flour/almond mixture and whisk until well blended.

Drop 1 tablespoonful of batter onto a prepared baking sheet. With a metal spatula or the back of a spoon, spread the batter into a circle 4 to 4.5 inches in diameter. Repeat with the remaining batter, leaving ample space between cookies -- you will have room for about 3 per sheet. Bake for 10-12 minutes, or until the tops of the cookies are firm. Immediately life the parchment or foil from the baking sheet and place it on the counter. Carefully slip a flat metal spatula under each cookie to loosen it. Return the cookies to the baking sheet and place in the oven for about 1 minute to soften. To shape, wrap each (warm) cookie loosely around a wooden spoon handle to form a flute. If the cookie hardens before you finish shaping it, soften in the oven for a minute or so.

Transfer the shaped cookies to a wire rack to finish cooling. They may be stored in an airtight container for up to 1 week. Before serving, dust the edges of the flutes with powdered sugar. Serve with ice cream and fresh fruit.