The cookies can be stored in an airtight container at room temperature for up to 5 days.
Recipe information
Yield
Makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 300°F. Line a baking sheet with parchment paper, and set aside. Place the almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until the mixture looks crumbly, about 3 minutes. Add the egg white and vanilla. Continue beating until the mixture is smooth and thick, about 3 minutes more.
Step 2
Drop 12 even tablespoons of batter about 2 inches apart on the lined baking sheet; place 2 almond slices on each mound of dough. Bake the cookies, rotating the baking sheet halfway through, until golden brown, 20 to 25 minutes. Transfer the cookies to a wire rack; let cool completely. Just before serving, lightly dust with confectioners’ sugar.
