Almond Paste – Use my Easy Homemade Almond Paste recipe or store bought. Almond paste gives these Italian cookies their intense almond flavor and their chewy texture.
Sugar
Egg whites – Two large egg whites should weigh 60 grams. Using more or less will change the texture and spreading of the cookie. For best results, measure the egg whites.
Almond extract or flavoring
Sliced almonds – for pressing onto the dough balls. You can also use chopped sliced almonds.

Directions

Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add the sugar, salt, egg whites, and almond extract.
Process until a smooth paste forms. The dough will be wet and sticky, but you should be able to roll it into balls between your hands after it’s refrigerated.
Chill the dough for 1 hour or up to 3 days. Chilling isn’t absolutely necessary, but it does make the dough easier to work with and the cookies will have a more mounded shape if you do.
Scoop out rounded tablespoons of dough and roll into 1 inch balls, about 25 grams each.
Press almond slices onto the sides of the cookie. The stickiness of the dough will help the nuts stick.
Place on a parchment lined baking sheet 2 inches apart and bake until the bottom edges are starting to turn golden, about 15-18 minutes. Don’t overbake.


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