16 oz. almond paste

1/2 + 1/3 cups granulated sugar

1 1/2 cups confectioners' sugar

1/2 teaspoon salt

3 rounded tablespoons cornstarch

1/2 cup egg whites

3/4 pounds blanched, slivered/sliced almonds

Grate the almond paste with the large holes of a box grater.

Mix the sugars and cornstarch together in a large bowl. Add the grated almond paste to the sugar mixture. Mix until fine granules form (you can also do this in a mixer on low).

Beat the egg whites in a separate bowl with a fork until frothy, 1-2 minutes. Add the egg whites and salt to the sugar/almond paste mixture and mix to combine.

Drop the dough by teaspoonfulls 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 1-3 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.

Rachel Ray.com

Yield: 3 dozen large cookies