Preheat oven to 165°C and line two trays with baking paper.
Whisk together all ingredients, except almonds, until smooth. Rest batter for 10 minutes.
Spoon 1 Tbsp mixture onto a tray and form into a 10-12cm disc using the back of a spoon. Repeat, making two discs per tray, leaving room for spreading.
Sprinkle with crushed almonds, if using, and bake for 5-8 minutes until golden. Repeat until mixture used up. (Bake trays 5 minutes apart, so you won’t have four cooked discs to roll all at once.)
Take out of oven and quickly pinch one side of each disc into a point and roll into cone, then place in top of bottle or glass to hold its shape while cooling. (Or wrap discs around cardboard cones).