2 batches homemade almond paste (approximately 26 oz.)

3/4 + 2/3 cups granulated sugar

3 cups confectioners' sugar

1/2 teaspoon salt

4 1/2 rounded tablespoons cornstarch

egg whites from 6 large eggs

1 lb. 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. Throw in the rest of the ingredients except for the slivered almonds; mix on low speed until well 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 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.

I have tried making these vegan using aquafaba in place of the egg whites. They Did Not Work (dough looked good when raw, but spread out into a liquid puddle when baked). If anyone comes up with a way to make these vegan, let me know!

I have made these sugar-free. I make sugar-free almond paste (using Swerve confectioner's sugar in place of the regular confectioner's sugar), and then made the cookies pretty much the same, using Splenda in place of the granulated sugar and Swerve confectioner's sugar in place of the confectioner's sugar (1-to-1 ratio). They work gteat!

I originally got this recipe from rachelray.com, but it is no longer available on her website.

Yield: 3 dozen large cookies