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. Toast the almond slices by placing them in a single layer on a rimmed baking sheet and baking at 325°F, stirring occasionally until fragrant, about 10 minutes.

　　

Ingredients

makes about 1 1/2 dozen

　　1 3/4 cups sliced almonds (about 5 1/2 ounces), toasted

　　1 cup confectioners’ sugar

　　2 large egg whites, room temperature

　　1/2 teaspoon pure almond extract

　　

Step 1

Preheat oven to 350°F. Process almonds and confectioners’ sugar in a food processor until ground to a fine powder. Transfer to a bowl.

　　

Step 2

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.

　　

Step 3

Transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe twenty 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.

　　Martha Stewart's Cookies