Preheat oven to 150-180C. Prepare two trays of biscuits - grease baking sheet generously with oil. Melt the butter over low heat and leave it aside. With the mixer on medium speed, beat the egg whites and sugar (about 30 seconds), add the flour and salt and beat until smooth, add the melted butter, cream, almond extract, beat again until smooth. With a large spoon pour on trays for biscuits circles at a distance from one another. Gently invert pan left to right to distribute and shape the mixture - should be relatively symmetrical circle, although you do not have to be perfect, since baking is reshapes (round pancake with a diameter of 12-13 cm). Bake until edges of cookies become golden brown, about 8-10 minutes. When you are ready to remove a thin spatula biscuit, put it in his hand while holding the towel or you are wearing gloves because burn terribly. Very quickly replace the paper with a fortune in the middle of the cookie, fold it in half and then fold in the middle, by zooming rabchetata slightly to one another. So shaped biscuit place in the hole in the muffin tray, where it cool completely. * The whole process of extraction and folding should take 10 seconds because the cookies cool down rapidly and become brittle, bake in stages 2 to 4 in 4 minutes to have time to fold. * More ideas for shaping the cookies here .