• Place the oven rack in the middle and preheat oven to 300° F/150° C.
• In the bowl of the stand mixer on medium speed(or the food processor or in a bowl with a wooden spoon), work the almond paste until it’s smooth. Add the egg whites and blend thoroughly. The mixture will look a little soupy at first, but will come together.
• In the small bowl, sift together the sifted pastry flour, granulated sugar, and powdered sugar. Add to the almond paste mixture in thirds and mix just until combined.
• Drop the cookies by the teaspoonful onto the lined baking sheet. Bake for about 30 minutes. Remove from the oven and allow to rest on baking sheet for a couple minutes, then transfer to a wire rack. Allow to cool completely, then store in a tin in a cool dry place. Tastes best after they sit for a couple days, and will keep for several months.

Variations

• Add finely chopped or ground fruits when mixing.
• Shape cookies with a cookie press or with a pastry bag and tip.
• Decorate by placing half a nut or a raisin on top of each cookie before baking.
• Decorate baked cookies with frosting.