Roast sliced almonds in a pan without oil. You can use a toaster as well.
Beat egg white and combine with granulated sugar, milk, and miso.
Add cake flour with a large sieve and mix gently. Add melted butter and mix until it is not powdery.
Heat a pan over low heat. Pour half of the dough(from step 3), spread it over the pan like a crepe, and sprinkle sliced almonds on top. Cook for 5 minutes. When the whole cookie is dry and starts to brown, flip over, cook for 2 more minutes, and remove it from the pan.
Repeat the same process for the other half of the dough. When it cools, break it by hand.