Preheat the oven to 350F.

In a medium bowl, whisk together the all purpose flour, rice flour, cornstarch, sugar, and salt and set aside. In a separate small dish, whisk the egg whites until they are very frothy but not stiff-- they should look like a bubble bath: a thick layer of bubbles on top with liquid beneath. Make a well in the dry mixture and add the egg whites, neutral oil, sesame oil, and almond extract. Gently fold together with a spatula, adding one tablespoon of the water at a time until the mixture is about the consistency of cake batter. When the spatula is lifted out of the batter, the batter should fall into ribbons. Transfer the batter to a piping bag.

Prepare a baking sheet with a silicone mat (recommended), parchment paper, or baking spray. Pipe 1-3 dollops of batter (1-2 tsp each) onto the sheet a few inches apart. Use the back of a spoon or offset spatula to swirl the dollops into thin, 4” wide circles. Sprinkle the edges of the circles with sesame seeds if using.

Bake the cookies 8-10 minutes, or until golden brown on the edges and still a little pale in the center. As the cookies bake, prepare a muffin tin or a few small dishes, and a cup for folding. Put on gloves to protect your fingers.

Working quickly, remove the baked cookies from the oven and use a thin, sturdy spatula to flip the cookies over (this will keep the fortunes from sticking to the cookies.) Place a fortune in the center of each cookie. Working with one cookie at a time, fold loosely in half over the fortune. Then, holding the corners of the first fold with your fingertips, place the center of the first fold over the edge of the cup and pull the corners down to create the second fold. Place the cookie in the muffin tin or dish so it holds its shape as it cools.

Repeat this process until all of the cookies have been shaped, and lasso in a friend if you want to bake more cookies at a time! Enjoy fresh or store in an airtight container at room temperature for up to a week.