Preheat the oven to 425°F
In a small to medium bowl, combine eggs and almond extract. Whisk until frothy.
In a separate bowl, mix together flour, sugar, and salt.
Whisk in the flour mixture into the egg mixture, incorporating a little at a time.
Add water, a tablespoon at a time, until water is smooth and falls into ribbons.
Place one ½ tablespoon of batter onto a silicone may and spread into an approximately 3 inch circle. Repeat to make two cookies per batch.
Bake for 6-8 minutes, or until the edges are golden brown
Use a spatula to remove the cookies from the matt. Add a fortune in the middle (if desired), then fold the cookies in half and place the flat side on the lip of a cup with the edges being folded down.
Place folded cookies into a muffin/cupcake tin until cooled to retain their shape.
Repeat from step 6 for the remaining batter.
Enjoy!!