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Ingredients
| almonds (sliced): 1 3/4 cups (toasted) |
| powdered sugar (unsifted): 1 cup |
| eggs: 2 (whites, large//room temperature) |
| almond extract: 1/2 tsp |
Amaretti Crisps
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
18 serving(s)
Tags
- Preheat oven to 350°F.
- 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.
- Pipe 20, 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.