From Andie Evans
2 egg whites
1 8-oz. can almond paste (1 c.)
1 c. sugar
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line 2 cookie sheets with parchment paper, set aside.
In a free-standing electric mixer, break up and crumble almond paste. Add the sugar. Beat or process until combined. Add egg whites, about half at a time, beating or processing until mixture is stiff (but will not form peaks) and sugar is dissolved.
Spoon egg-white mixture into a pastry bag fitted with an 1/2-inch round tip. Pipe into 1-inch rounds 2 inches apart onto the prepared cookie sheets. Sprinkle each cookie with additional sugar, if you like.
Bake a cookie sheet at a time in a 375 degree oven for 10 to 12 minutes or until set and lightly browned. Remove from oven. Cool on cookie sheet. Carefully peel cookies from paper or foil. (To store, layer cookies between waxed paper in an airtight container.)
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