Ingredients
1 7 tube pure almond paste (not marzipan) 3/4 cup
1 c sugar
2 lg egg whites, room temp for 30 minutes
Preparation
Preheat oven to 300 with racks in top and lower third
Line 2 17x12 4 sided sheet pans with parchment paper
Pulse almond paste and sugar in food processor until broken up, then add egg whites and pulse until smooth
Transfer to pastry bag and pipe 3/4 inch rounds about 3/4 inch apart in pans. Dip a finger in water and gently tamp down any peaks
Bake, rotating and switching pans halfway through, until golden and puffed, 15 to 18 minutes
Wearing oven mit, rest pan in sink at angle. Lift top edge of parchment paper and slowly pour 1/4 c water between paper and pan so all of paper is moistened. Repeat with remaining pan
Cool cookies in pans on racks. Peel cookies from paper and sandwich bottoms together.
