Preheat oven to 350 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.

Combine almonds and sugar in food processor and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat eggs whites until stiff peaks form. (Tip: if you beat the whites in a bowl over simmering water, they’ll beat faster. You can do it by hand or with a mixer. It’s fun!)

Fold egg whites into almond mixture; fold in almond extract; fold in grated orange peel.

Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a ½-inch plain tip.* Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes.

Remove from oven and immediately transfer to a wire rack to cool completely.