The cookies can be stored in an airtight container at room temperature for up to 5 days.

　　

Ingredients

Makes 12

　　4 ounces almond paste (about 5 1/2 tablespoons)

　　1/2 cup confectioners’ sugar, plus more for dusting

　　Pinch of fine salt

　　1 large egg white

　　1/4 teaspoon pure vanilla extract

　　1/4 cup sliced almonds

　　

Step 1

Preheat the oven to 300°F. Line a baking sheet with parchment paper, and set aside. Place the almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until the mixture looks crumbly, about 3 minutes. Add the egg white and vanilla. Continue beating until the mixture is smooth and thick, about 3 minutes more.

　　

Step 2

Drop 12 even tablespoons of batter about 2 inches apart on the lined baking sheet; place 2 almond slices on each mound of dough. Bake the cookies, rotating the baking sheet halfway through, until golden brown, 20 to 25 minutes. Transfer the cookies to a wire rack; let cool completely. Just before serving, lightly dust with confectioners’ sugar.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.