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

　　

Ingredients

Makes 20

　　1 3/4 cups sliced almonds (about 7 ounces)

　　1 cup confectioners’ sugar

　　2 large egg whites

　　1/2 teaspoon pure almond extract

　　

Step 1

Preheat the oven to 350°F. 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. Remove from the oven; let cool.

　　

Step 2

Combine the 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 the egg whites until stiff peaks form. Fold the egg whites into the almond mixture; fold in the almond extract.

　　

Step 3

Line a baking sheet with parchment paper. Transfer the almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe 20 2-inch rings onto the prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from the oven, and immediately transfer to a wire rack to cool completely.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.