16 oz. almond paste

1/2 + 1/3 cups sugar

1 1/2 cups confectioners' sugar

1/2 teaspoon salt

3 rounded tablespoons cornstarch

egg whites from 4 large eggs

3/4 pounds blanched, slivered/sliced almonds (approximately; I don't actually measure)

Grate the almond paste with the large holes of a box grater into a large bowl. Add the sugar, confectioner's sugar and cornstarch to the bowl but do not combine (yet).

Beat the egg whites with the salt until foamy. Pour into the bowl with the almond paste, sugars and cornstarch, and mix until combined.

Drop the dough by teaspoonfuls into a bowl of sliced almonds and roll to coat (dough will be *very* sticky).

Place the balls on cookie sheets covered with parchment paper and cover with saran wrap. Let the dough balls sit out on the countertop for 3 hours, until they dry out a bit.

Pre-heat the oven to 375°F.

Bake the cookies on parchment paper-lined cookie sheets for for 12-15 minutes, until puffed and light golden brown.

I have made these sugar-free and they are delicious!

I originally got this recipe from rachelray.com, but that link is no longer available

Yield: 3 dozen large cookies