Amaretti Crisps

From the Martha Stewart Cookie Cookbook.

• Ready In: 1 hr
• Serves: 18
• Yields: 18 cookies

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. 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.