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Ingredients
- 1 3/4 cups sliced almonds (about 5 1/2 ounces), toasted
- 1 cup confectioners sugar
- 2 large egg whites, room temperature
- 1/2 teaspoon pure almond extract
Method
- Preheat oven to 350F.
- Process almonds and confectioners sugar in a food processor until ground to a fine powder.
- Transfer to a bowl.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form.
- Fold egg whites into almond mixture; fold in almond extract.
- Transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806).
- Pipe twenty 2-inch rings onto baking sheets lined with parchment paper, spacing about 1 inch apart.
- Bake cookies, rotating sheets halfway through, until golden brown and firm to the touch, about 25 minutes.
- Transfer cookies on parchment to wire racks; let cool completely.
- Cookies can be stored in an airtight container at room temperature up to 2 days.
