Combine first 4 ingredients in a medium mixing bowl; stir well. Add oil and next 3 ingredients, beating well at medium speed until smooth. Stir in water, then almonds.

Spoon 1 Tbsp batter onto parchment-lined baking sheet; spread batter to a 3- to 3 1/2-inch circle with back of spoon. Bake 2 cookies at a time at 350°F for 9 minutes or until golden. (let baking sheet cool completely between batches.)

Working quickly, remove one cookie at a time with a wide spatula, flip over and place a paper fortune in the center of the cookie. Fold cookie in half. Take folded cookie and indent folded side using the handle of a spoon or the side of a cup, pulling the ends of the cookie together. Place each cookie in an ungreased muffin cup to hold its shape while cooling. Let cool completely, then store in an airtight container.