16 ounces store-bought or homemade almond paste (see related recipe in Recipe Finder)
1 cup sliced almonds (with skins; not slivered)
2 large egg whites
Scant 1/2 cup confectioners’ sugar
Position oven racks in the middle and lower thirds of the oven; preheat to 300 degrees. Line 2 large baking sheets with parchment paper or silicone liners.
Break up the almond paste into large chunks and place them in a food processor. Process briefly until the paste is finely chopped. Add 2/3 cup of the almonds, the egg whites and sugar, and process until the mixture forms a thick, smooth paste.
Drop 1-tablespoon dollops of dough onto the prepared baking sheets, spacing them at least 1 1/2 inches apart. Scatter the remaining sliced almonds over the top. Bake for about 12 minutes, then rotate the sheets top to bottom and front to back. Bake for 12 to 13 minutes, until the cookies are light golden brown.
Let cool completely on the baking sheets before storing.