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Almond Crisps

The perfect elegant cookies for tea are these dainty almond crisps delicately scented with orange zest. MAKES 3 DOZEN


Preheat the oven to 350°F.

Line two or more baking sheets with parchment paper and set aside.

3/4 cup blanched almonds

3/4 cup sugar

2 tablespoons grated orange zest

Pinch salt

2 large egg whites at room temperature

1/4 teaspoon almond extract


Grind the almonds in a food processor until they are almost the consistency of flour. Transfer to a bowl and stir in the sugar, orange zest and salt. Set aside.
In a separate bowl beat the whites and almond extract together until soft peaks form. Do not over beat or the egg whites will be too dry. They should look soft and shiny and be able to hang off a rubber spatula without falling off.
With a rubber spatula, fold the whites into the almond mixture; do this gently so as not to deflate the batter.
Use a teaspoon to spoon the batter onto the baking sheets, leaving 1 inch between.
Bake for 15 minutes or until the edges are slightly browned. Remove from the oven and transfer the parchment sheet with the cookies to a cooling rack.
Do not attempt to remove them immediately or they will crumble. When they are cool, use a butter knife to remove them from the parchment and cool completely on a wire rack

This recipe was originally featured on show 2025 – Cookie Favorites.

Cook’s Secret:  Once opened, all nuts should be stored in the refrigerator to prevent their oils from drying out and becoming rancid.


  1. Brenda's avatar


    Look delicious! What is the yellow spread that goes with them? It looks delicious too!
  2. Desi's avatar


    Hi there!! Oh boy, those almond cookies look so yummy I could eat a dozen easy. Mary makes cooking fun!!
  3. AnnaMarie's avatar


    Brenda it looks like lemon ice.
  4. Denise's avatar


    Probably lemon curd. Is easy to make, or find in grocery jelly aisle.
  5. Denise's avatar


    Probably lemon curd. Is easy to make, or find in grocery jelly aisle.
  6. debbie's avatar


    Can you use 3/4 cup of almond flour?

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