Instructions

1. 1

   Preheat the oven to 325°F and line two baking sheets with parchment paper. Break the almond paste into small pieces and place it in a mixing bowl with the granulated sugar and salt.

2. 2

   Beat the almond paste and sugar together until the mixture looks sandy and broken into tiny crumbs. Add the egg whites one at a time, mixing until the dough loosens into a thick, sticky batter with no large lumps remaining.

3. 3

   Stir in the almond extract and almond flour. The dough should look soft and slightly tacky, similar to thick marzipan that holds its shape when scooped.

4. 4

   Scoop tablespoon-sized portions and roll them lightly in powdered sugar. Place them on the baking sheets about 2 inches apart. If using sliced almonds, press a few onto the tops before baking.

5. 5

   Bake for 18 to 22 minutes, rotating the pans halfway through. The cookies are ready when the tops are crackled and the edges turn light golden brown while the centers still look slightly soft.

6. 6

   Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They firm up as they cool while keeping their chewy middle.