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1
Whisk the almond flour, salt and baking soda in a bowl.
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2
Beat the butter and sugar in a separate bowl with a mixer until light and fluffy.
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3
Beat in the egg and vanilla until smooth, then mix in the dry ingredients.
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4
Refrigerate the dough until firm, about 30 minutes.
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5
Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper.
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6
Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets.
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7
Bake until golden and crisp, about 8 minutes.
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8
Let the cookies cool about 2 minutes on the baking sheets.
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9
One at a time, gently lift each cookie with an offset spatula.
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10
Immediately wrap it around the handle of a wooden spoon to curl.
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11
Once it sets, slide the cookie off the handle and let cool on a rack.
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12
Repeat with the remaining dough, allowing the baking sheets to cool between batches.
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13
(Don't make too many cookies at once; they need to be shaped while still warm.)
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14
Serve with sorbet.
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15
Photograph by Con Poulos
