Total Time
1hr
Prep 30 mins
Cook 30 mins

From the Martha Stewart Cookie Cookbook.

Ingredients Nutrition

  • 1 34 cups sliced almonds, toasted
  • 1 cup confectioners' sugar
  • 2 large egg whites, room temperature
  • 12 teaspoon almond extract

Directions

  1. Preheat oven to 350°F.
  2. Process almonds and confectioners' sugar in a food processor until ground to a fine powder.
  3. Transfer to a bowl.
  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. Fold egg whites into almond mixture; fold in almond extract.
  6. Transfer mixture to a pastry bag fitted with a 1/2 inch plain round tip.
  7. Pipe 20, 2 inch rings onto baking sheets lined with parchment paper, spacing about 1 inch apart.
  8. Bake cookies, rotating sheets halfway through, until golden brown and firm to the touch, about 25 minutes.
  9. Transfer cookies on parchment to wire racks; let cool completely.
  10. Cookies can be stored in an airtight container at room temperature up to 2 days.

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