Prep time: 20 minutes
Cook time: 34 minutes, plus cooling time
Makes about 18
A tasty (and gluten-free) cookie, adapted from "Martha Stewart's Cookies" (Clarkson Potter, $24.95, pages). Instead of piping dough into rings, it's easier to spoon it into 2-inch rounds (see photo, left) and bake as directed.
1 3/4 cups sliced almonds
1 cup confectioners' sugar
2 large egg whites
1/2 teaspoon pure almond extract
Preheat oven to 325 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.
Turn oven temperature up to 350 degrees. Combine almonds and sugar in bowl of a food processor fitted with the metal blade; 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 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, 20-25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely. Store tightly covered (a tin is ideal).