Italian Almond Cookies

Preheat oven to 350ºF and line half sheet pans with parchment paper. In the bowl of a stand mixer, combine almond paste, flour, egg whites, and both sugars. Mixture will be very sticky.

Place sliced almonds into a small bowl. Drop 1 teaspoon blobs of cookie dough into bowl of almonds; roll until coated. Place 2 inches apart on prepared half sheet pan.

Bake for 10–12 minutes, until golden. Cool on half sheet pans for several minutes before transferring to a wire rack to cool completely.

Note: If you must use the foil-wrapped logs of almond paste (which are typically harder and dryer than canned paste), grate the almond paste and mix the dough in a food processor.