Adapted from themerestaurantsathome.blogspot.com
oz. almond paste (about ¾ cup)
medium egg whites
Combine almond paste, sugar and amaretto in food processor. Process 15 to 20 minutes, until small beads form. With processor going, slowly add egg whites. Process until incorporated. Transfer mixture to bowl, cover and refrigerate from 3 hours to overnight, until firm. Preheat oven to 275 degrees. Line baking sheet with parchment paper or silicone mat. Drop dough by tablespoonful onto lined baking sheet. Bake about 30 minutes or until cookies are light golden brown and fairly dry, rotating pans halfway through the baking. Cool on a wire rack. Store in an airtight tin.