Ingredients

2 egg whites
8 ounces almond paste (NOT almond filling)
⅔ cup granulated sugar
½ teaspoon salt
½ teaspoon vanilla extract
½ cup almond flour
powdered sugar, for dusting
sliced almonds, optional

Directions

Preheat the oven to 350°F. Grease a baking sheet, line with parchment paper, or a silicone baking mat.

IMPORTANT NOTE: Use a hand mixer instead of stand mixer. Using a stand mixer makes the batter too runny.

In a medium bowl beat the egg whites until frothy and opaque white.

Break up almond paste in smaller chunks and add to the beaten egg whites with sugar, salt, and vanilla extract. Beat until well combined. Mix in the almond flour.

For best results, cover the dough and refrigerate for 1-2 hours or freeze for 30 minutes.

Use a small cookie scoop to portion out 1 inch balls, placing on prepared baking sheets about 1-2 inches apart. Dust balls with powdered sugar. If desired, gently press 2-3 almonds into the tops of the cookies.

Bake for 16-18 minutes, or until edges and bottoms start to brown. Cool on cookie sheets for 10 minutes before transporting to a wire rack to cool completely.