Amaretti Crisps

• 1 3/4 cups sliced almonds (about 7 ounces)
• 1 cup confectioners sugar
• 2 large egg whites
• 1/2 teaspoon pure almond extract

1. Preheat the oven to 350F.
2. Spread the almonds in a single layer on a rimmed baking sheet, and toast in the oven until lightly browned and fragrant, 7 to 9 minutes.
3. Remove from the oven; let cool.
4. Combine the almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder.
5. Transfer to a medium bowl.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Fold the egg whites into the almond mixture; fold in the almond extract.
8. Line a baking sheet with parchment paper.
9. Transfer the almond mixture to a pastry bag fitted with a 1/2-inch plain tip.
10. Pipe 20 2-inch rings onto the prepared sheet, about 1 inch apart.
11. Bake until golden brown and firm to the touch, about 25 minutes.
12. Remove from the oven, and immediately transfer to a wire rack to cool completely.

almonds, confectioners sugar, egg whites, almond

Taken from www.epicurious.com/recipes/food/views/amaretti-crisps-393122 (may not work)