1 (7-ounce) tube pure almond paste (not marzipan; 3/4 cup)
1 cup sugar
Pinch of Kosher salt
2 large egg whites at room temperature for at least 30 minutes
Preheat oven to 300F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.
Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.
[When you rotate the pan midway through baking, you’ll wonder why you left so much space between the cookies. Suddenly, at 15 minutes they’ll puff up and you’ll be happy you left that space!]
Let cookies cool almost completely in their pans. Once cool, they?re much easier to cleanly remove from the parchment.
Cookies can be kept in an airtight container at room temperature for a day or two or frozen up to one month.
You can make them into sandwich cookies but spreading some jam between them or ganache (3 ounces of semi-sweet chips melted with 1 to 2 tablespoons of cream, then left to thicken a bit would be enough to sandwich the whole batch).