• 1 3/4 cups (16 ounces) almond paste*
    • 1 cup sugar
    • 1/4 teaspoon salt
    • 2 large egg whites, lightly beaten
    • 1 teaspoon almond extract (gluten-free, if necessary)
    • confectioners' sugar, for dusting
    • *See "tips," below.

  1. Lightly grease two baking sheets, or line with parchment.
  2. In the bowl of a stand mixer, blend the almond paste, sugar, and salt until the mixture is uniformly crumbly. Add the egg whites one at a time, mixing to make a smooth paste. Stir in the almond extract.
  3. Scoop the dough by heaping tablespoons onto the prepared pans.
  4. Dust the cookies generously with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie. Refrigerate the shaped cookies, uncovered, for at least 2 hours or as long as overnight.
  5. When you’re ready to bake, preheat the oven to 325°F.
  6. Bake the cookies for 20 to 25 minutes, just until they’re brown around the edges. Remove from the oven and let cool on the pan on a rack.
  7. Store cookies in an airtight container at room temperature for up to 10 days; freeze for longer storage.