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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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)

27 Ratings
  • 5 star values: 3
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
06/05/2012
Tonipaine- it says heat oven to 350 degrees in the first paragraph.
Rating: Unrated
06/05/2012
What oven temp are they baked at? It isn't given.
Rating: Unrated
11/16/2011
These look wonderful, but how about nutritional information. Many of us want and need that. Is that possible?
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Rating: Unrated
03/23/2011
these are amazing. very quick and easy recipe to throw together; love it!
Rating: Unrated
03/23/2011
these are amazing. very quick and easy recipe to throw together; love it!
Rating: Unrated
12/09/2010
READ THE RECIPE AGAIN. #1 refers to toasting the almonds. #3 refers to baking the cookies after the batter has been mixed.
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Rating: Unrated
11/16/2010
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.
Rating: Unrated
11/16/2010
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.
Rating: Unrated
11/11/2010
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
Rating: Unrated
04/21/2010
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
Rating: Unrated
01/31/2009
My cookies came out really really flat. The dough was way too soft. not sure what i did wrong but the taste was great!
Rating: Unrated
10/27/2008
these are really fabulous. very crisp, and different. lingering almond flavor.
Rating: Unrated
08/21/2008
I love amaretto flavor. Wondering how do you store these and for how long. Its a meringue-type cookie, no?
Rating: Unrated
08/13/2008
These cookies are even preetier if you do not ground the almonds and add sesame seeds. Yummy
Rating: Unrated
08/13/2008
this cookies would be good with mascarpone cheese on them.
Rating: Unrated
08/13/2008
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.
Rating: Unrated
08/13/2008
Hi Bizwool, Spain exports wonderful almonds! Try mail order in europe or us.
Rating: Unrated
08/13/2008
If you boil or simmer the Amaretto it will destroy the flavor. I've tried it and I know.
Rating: Unrated
08/13/2008
Where do you find almond meal???
Rating: Unrated
12/17/2007
Thanks quillann for your suggestion for the ameritti crisps. The 51/2 oz of almond meal worked out great !!! Happy Holidays "KK"
Rating: Unrated
12/16/2007
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.
Rating: Unrated
12/15/2007
I, too would like to know the answer to the question to use Amaretto instead of almond extract. Has anyone tried it?
Rating: Unrated
12/14/2007
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
Rating: Unrated
12/14/2007
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.
Rating: Unrated
12/13/2007
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
Rating: Unrated
12/13/2007
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.
Rating: Unrated
12/13/2007
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"