I left the eggs on the countertop for about ½ hour to bring it to room temperature.
The dough can be prepared either using a beater or a food processor and I felt food processor would be easier.
Keep a pastry bag ready, fitted with a ½” plain tip. I used a ¼” tip and later felt it would have been easier just dropping the dough with a spoon instead.
Line baking sheets with parchment paper and keep ready.
Preheat the oven to 375F.
Cut almond paste into small cubes and take in a food processor container and add the sugar.
Pulse or process almond paste and sugar until fine.
Add egg whites in three batches, processing the mixture well, after each addition.
Continuing processing the mixture until it is very smooth, about 1 minute.
Fill the pastry bag with the almond mixture/dough.
Pipe about 1 – 1 ½” mounds or 1 – 1 ½” wide cookies onto the parchment, spacing 1” apart.
After making the cookies, with a damp piece of paper towel, lightly press the top of each cookie to smooth out the surface.
Lightly sprinkle sugar on each cookie.
Bake in a preheated oven for 15 minutes or until cookies are risen, golden brown in color and have tiny cracks. It took about 11 ½ – 12 minutes in my oven.
Remove from the oven and place the sheet on a cool rack to cool. When cool, gently peel cookie from the parchment paper.
Store in an airtight container.