Place 4 egg whites into a clean bowl and allow to come to room temperature (approximately 1 hour)
4 Large Egg Whites
Line 2 sheet pans with parchment paper or a silicone mat.
Preheat oven to 350℉ (180℃)
Add salt to the bowl of egg whites.
½ teaspoon Salt
Begin whipping egg whites and salt until egg whites become a medium peak. Set bowl aside.
Add almond paste, granulated sugar and powdered sugar into a separate mixing bowl. Using a hand- or stand-mixer, begin mixing until well combined (2 - 3 minutes).
1 Pound Almond Paste, 1 Cup Granulated Sugar, 1 Cup Powdered Sugar
Add the flour to the almond and sugar mixture, and stir just until everything is combined.
¾ Cup Gluten-Free Flour (All Purpose flour may be substituted if not making gluten-free cookies)
Gently fold the egg whites into the almond, sugar, and flour mixture until fully combined. Be careful not to deflate the egg whites.
Use a cookie scoop to portion about one tablespoon of dough. Roll each ball in sliced almonds, then place them on the prepared baking sheets, leaving at least 1 inch between each cookie.
1 Cup Almonds, sliced
Bake for 14 - 18 minutes. Cookies will begin to turn a golden color.
Cool cookies before serving. Optional - dust with powdered sugar.