Almond Crisps

  • Active Time 15m
  • Total Time 50m
  • Rating ****

Makes about 28 cookies, 2 per serving

Roll these cookies around a spoon handle to make tubular pirouettes or place them on inverted muffin tins to create tulip cups. Dip pirouettes into melted chocolate, if desired. Fill cups with pudding, whipped cream, or ice cream, and fresh berries.


  • 2 egg whites
  • 1/4 cup butter or margarine
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon almond extract
  • 1/2 cup semisweet chocolate pieces (optional)
  • 2 teaspoons shortening (optional)


In a medium bowl, let egg whites stand for 30 minutes at room temperature. Set aside. Generously grease a cookie sheet. (Repeat greasing cookie sheet for each batch.) Set aside. In a small saucepan heat butter or margarine over low heat just till melted. Set aside to cool.

Beat egg whites with an electric mixer on medium to high speed till soft peaks form (tips curl). Gradually add sugar, beating till stiff peaks form (tips stand straight). Fold in about half of the flour. Then gently stir in butter or margarine and almond extract. Fold in the remaining flour till thoroughly combined. Drop level tablespoons of batter at least 3 inches apart onto prepared cookie sheet. Spread batter into 3-inch circles. (Bake only 3 cookies at a time.) Bake in a preheated 375 degrees F oven for 5-6 minutes, or till cookies are golden.

Immediately remove a cookie from the cookie sheet. For pirouettes, place the cookie upside down on a table or countertop and quickly roll it around the greased handle of a wooden spoon or a dowel. Slide the cookie off the handle or dowel and cool on a wire rack. Or, for tulip cups, place the warm cookie on an inverted muffin tin. Working quickly, repeat with remaining warm cookies. (If cookies harden before you can shape them, reheat them in the oven for about 1 minute.)

To dip pirouettes, if desired, in a small, heavy saucepan heat chocolate and shortening over low heat just till melted, stirring occasionally. Remove from heat. Dip one end of each cookie into chocolate mixture. Let excess drip off. (Or, drizzle cookies with chocolate.) Transfer to a waxed paper-lined cookie sheet. Let stand till chocolate is set.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2098

nutrition information per serving

76 calories; 4g total fat; 8mg cholesterol; 8mg sodium; 10g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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