Take the flour, powdered sugar, and salt. Sift them well together. Beat the egg white just enough to break it, and add as much of it to the flour and sugar as it will take to make a creamy batter; flavor with a few drops of almond essence. Grease the pans lightly and flour them. Drop a half teaspoonful of the paste on the pan, and with a wet finger spread it into a thin round wafer. Bake it in a very moderate oven until the edges are slightly browned, then, before removing from the oven door, lift each wafer, and turn it around a stick. They stiffen very quickly, and the rolling must be done while they are hot.