2 batches homemade almond paste (approximately 26 oz.)

1 c. granulated sugar

2 1/4 c. confectioners' sugar

3/4 teaspoon salt

5 rounded tablespoons cornstarch

egg whites from 6 large eggs

1 lb. slivered almonds (approximately)

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 made these this year with homemade almond paste in order to try and save some money in the budget (store-bought almond paste is expensive!), but I'm not sure it's worth it. The dough came out very runny (the almond paste was not as dry as store bought, despite refridgerating it for more than a day) and thus the cookies were very flat, and burned easily. I think I either need to work more on the almond paste recipe (maybe increase the amount of almond flour to get a drier result?) or just bite the bullet and use store-bought almond paste. Save making my own almond paste for Sugar Free Almond Cookies since it works great for those (I think the artificial sugar yields a drier result) and buying sugar-free almond paste is possible (it exists) but is even more spendy than regular almond paste.

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

Yield: 54 cookies