Preheat the oven to 350°F. Line two cookie sheets with silicone liners. Set aside.
Create ''cookie cutters'' for your cookies by using another silicone liner and a large plastic jar lid. Trace three circles on the silicone (using the lid as your guide). Cut the circles out, and then cut out the circle centers, making a 3–1/2'' hole. Stack the three ''cookie cutters'' on top of one another. Set aside.
Fit a stand mixer with a whisk attachment and pour the egg whites and sugar into the mixing bowl. Whip on medium-high speed until soft peaks form, about 3–4 minutes. Reduce the speed to medium-low, add the melted butter, vanilla, and almond extract, and mix until combined. Then, add the flour and salt and mix until evenly incorporated.
Place the silicone template onto the lined cookie sheet and spoon 2–3 teaspoonfuls of batter in the center of the circle. Evenly spread the batter, edge to edge, with an offset spatula. Remove the template and make two more cookies. (You have to immediately mold the cookies into shape after they come out of the oven. If you make too many cookies, they'll crack when you try to form them.)
Bake for 6–8 minutes, or until the edges of the cookies are golden brown, but the centers are still pale. While one sheet is baking, prepare the other.
When the cookies are done, quickly move one cookie to a flat work surface, place the fortune in the center, and fold the bottom of the cookie up towards the top, halving it. With one hand, hold the edges of the halved cookie with your thumb and middle finger. Use a finger on your other hand to push the fold up, making a crescent shape. (You can also place the halved cookie over a small, lipless bowl and push the center down.)
Stand the cookie up (with the edges pointing down) into a cup of a mini muffin pan so it holds it shape until firm. Quickly mold the other cookies and continue the process until all the batter has been used.
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