Makes about 20 cookies
(2) 7-ounce tubes almond paste, broken into pieces
1 cup powdered sugar
1/2 cup sugar
1/4 Tsp. salt
2 large egg whites
2 cups sliced almonds (about 8 ounces)
Place almond paste, powdered sugar, sugar and salt in processor. Pulse until mixture resembles coarse meal. With machine running, gradually add egg whites through feed tube; process until blended. Transfer to bowl. Chill dough until slightly firm, about 1 hour.
Preheat oven to 350. Line 2 baking sheets with parchment paper. Place sliced almonds in shallow bowl. Using damp hands, roll scant 1/4 cup dough into 5 inch long log then cut in half. Roll logs in almonds to coat. Transfer to prepared sheet, bending to form horseshoe shape. Repeat with remaing dough and almonds, spacing cookies at least 1 inch apart.
Bake cookies until golden brown around edges (cookies will expand and flatten slightly), about 23 minutes.
Cool cookies on sheet.