Amaretti Crisps

Ingredients

• 1 3/4 cups sliced almonds, toasted
• 1 cup confectioners' sugar
• 2 large egg whites, room temperature
• 1/2 teaspoon almond extract

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Process almonds and confectioners' sugar in a food processor until ground to a fine powder.

3. 3

   Transfer to a bowl.

4. 4

   Put egg whites in the bowl of an electric mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form.

5. 5

   Fold egg whites into almond mixture; fold in almond extract.

6. 6

   Transfer mixture to a pastry bag fitted with a 1/2 inch plain round tip.

7. 7

   Pipe 20, 2 inch rings onto baking sheets lined with parchment paper, spacing about 1 inch apart.

8. 8

   Bake cookies, rotating sheets halfway through, until golden brown and firm to the touch, about 25 minutes.

9. 9

   Transfer cookies on parchment to wire racks; let cool completely.

10. 10

    Cookies can be stored in an airtight container at room temperature up to 2 days.