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Amaretti Crisps

To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

  • Prep:
  • Total Time:
  • Yield: Makes 20
Amaretti Crisps

Photography: EARL CARTER

Source: Martha Stewart Living, November 2002

Ingredients

  • 1 3/4 cups sliced almonds (about 5 1/2 ounces)
  • 1 cup confectioners' sugar
  • 2 large egg whites
  • 1/2 teaspoon pure almond extract

Directions

  1. Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.

  2. Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.

  3. Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.

Reviews (27)

  • TiddlyRidley 5 Jun, 2012

    Tonipaine- it says heat oven to 350 degrees in the first paragraph.

  • tonipaine 5 Jun, 2012

    What oven temp are they baked at? It isn't given.

  • grandmacummings 16 Nov, 2011

    These look wonderful, but how about nutritional information. Many of us want and need that. Is that possible?

  • mfwa 23 Mar, 2011

    these are amazing. very quick and easy recipe to throw together; love it!

  • mfwa 23 Mar, 2011

    these are amazing. very quick and easy recipe to throw together; love it!

  • cookiesaplenty 9 Dec, 2010

    READ THE RECIPE AGAIN. #1 refers to toasting the almonds.
    #3 refers to baking the cookies after the batter has been mixed.

  • Ritz1 16 Nov, 2010

    Mykele, I wonder if the oven temp wouldn't be better at 300 degrees? In the only other egg white cookie I've done, the temperature was lower.

  • Ritz1 16 Nov, 2010

    Gloryan, Line #1 Is referring to toasting the almonds, which do better spread out. #3.The timing also refers to the toasting of the almonds. It can be confusing.

  • gloryan 11 Nov, 2010

    Two different directions on cooking. Line #1 tells you to spread mixture on rimmed baking sheet - line 3 tells you you something different.. Timing 6-7 minutes in #1 and 25 minutes.in #3

  • mykele 21 Apr, 2010

    I too feel that 25 minutes at 350 degrees is a bit high and wonder if they
    left out the proper temperature for actual baking. They do say 350
    degrees for the almonds to begin with but no change in temperature
    for the cookie baking. Just wondering.....Mykele

  • roro2009 31 Jan, 2009

    My cookies came out really really flat. The dough was way too soft. not sure what i did wrong but the taste was great!

  • solberhl 27 Oct, 2008

    these are really fabulous. very crisp, and different. lingering almond flavor.

  • lzitish 21 Aug, 2008

    I love amaretto flavor. Wondering how do you store these and for how long. Its a meringue-type cookie, no?

  • liat 13 Aug, 2008

    These cookies are even preetier if you do not ground the almonds and add sesame seeds. Yummy

  • dcollins 13 Aug, 2008

    this cookies would be good with mascarpone cheese on them.

  • sofia100 13 Aug, 2008

    Anyone know the answer to swmarysville's question about cooking so long at 350? That seems like it would make the eggwhites hard not crisp? any comments? I may try another site for similar recipes and get more info before baking these.

  • sofia100 13 Aug, 2008

    Hi Bizwool,
    Spain exports wonderful almonds! Try mail order in europe or us.

  • jblum 13 Aug, 2008

    If you boil or simmer the Amaretto it will destroy the flavor. I've tried it and I know.

  • Idoknow 13 Aug, 2008

    Where do you find almond meal???

  • JulianSt 17 Dec, 2007

    Thanks quillann for your suggestion for the ameritti crisps. The 51/2 oz of almond meal worked out great !!!

    Happy Holidays
    "KK"

  • paigesgrammy 16 Dec, 2007

    I recently used Amaretto when I ran out of Almond extract. The flavor is too mild and if you add more you would alter the recipe. Maybe cooking down the Amaretto might work, haven't tried it, just a thought.

  • itsagreatlife 15 Dec, 2007

    I, too would like to know the answer to the question to use Amaretto instead of almond extract. Has anyone tried it?

  • mmrq1953 14 Dec, 2007

    I would also like to know the answer to Bizwool's request to utilize Amaretto di Saronno for almond extract. please email me mmrq1953@aol.com

  • bizwool 14 Dec, 2007

    I live in Spain and can't find almond extract... not for love or money. Could I substitute with amaretto liqueur? (di Saronno for example?) Anybody know? Thanks.

  • swmarysville 13 Dec, 2007

    Should these cookies really be baked at 350 for 25 min? That seems awfully high heat for egg whites for that length of time.
    sw

  • all things paper 13 Dec, 2007

    5 1/2 ounces - you'd just be skipping the step of running the sliced almonds through the food processor in order to grind them. Good luck - it looks like a delish recipe.

  • JulianSt 13 Dec, 2007

    I am planning to make this cookie and have decided to try ground almond meal. How much do you I should use in place of the sliced almonds ?

    Thanks
    "KK"

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