Preheat oven to 400F. In a medium bowl, beat together aquafaba and vanilla and almond extract with a hand mixer or whisk until frothy. Sift in the flour, sugar and salt and fold together with a spatula until just combined - don't overmix the batter. Fold in your melted butter If the batter is too thick, add a teaspoon of water at a time until it is the consistency of runny pancake batter.
On a greased cookie sheet or silicone mat, add a tablespoon of batter and spread it with the back of the measuring spoon until it is approximately a 3" circle. Get the batter as even as possible.
Bake 2-3 cookies at a time starting at 5 minutes. If the edges are not golden brown, check on them every 30 seconds until they are (my oven took 6 minutes and 15 seconds).
Once golden brown around the edges, remove from the oven and immediately flip the circles over with a spatula. Place your fortune across the middle and fold in half with the spatula.
Use the spatula to remove the folded cookie from the pan and fold again over the rim of a drinking glass. The place the cookie in a cupcake pan to hold its shape. ** It helps a lot to wear gloves on this step - these cookies are hot!!**
Repeat the baking process until all cookies are make. Reset your oven to cool down to 225F. Once your oven is 225F, place the cookies (all still in the cupcake tin) in the oven for 10-15 minutes. This allows them to get crispy without burning.
Keep the cookies in the cupcake tin until cool and enjoy!