Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***ALMOND PASTE***
   2      cups          blanched almonds
   1 1/2  cups          powdered sugar -- sifted
     1/4  cup           egg whites -- unbeaten
   2      teaspoons     almond extract
                        ***COOKIES***
   1                    recipe        almond paste -- above
   2      cups          sugar
     1/4  teaspoon      salt
   4      tablespoons   cake flour -- sifted
     2/3  cup           powdered sugar -- sifted
     2/3  cup           egg whites -- unbeaten

Preparation:

For the Almond Paste, grind the almonds through the finest blade of a food chopper. Then grind twice again. Mix in the powdered sugar. Blend in the egg whites and almond extract. Mold into a ball. Place in a tightly covered container and refrigerate for at least 4 days to age. Makes 1 pound. Preheat oven to 325 degrees. Soften the almond paste with your hands and work in the sugar, salt, flour, powdered sugar and egg whites. Drop by teaspoonfuls 2 inches apart onto ungreased wrapping paper placed on cookie sheets. Pat the tops lightly with fingers dipped in cold water. Bake for 18 to 20 minutes, or until set and delicately browned. Remove from the paper.