1 can (8 ounces) pure almond paste. grated
1/3 cup confectioners’ sugar
1/2 cup granulated sugar
2 tablespoons flour
2 large egg whites
1/2 cup sliced almonds, toasted
Preheat oven to 325 F. Line a baking sheet with foil; grease and flour foil. In a medium bowl, combine almond paste, sugars and flour; mix well. Using an electric mixer set on medium-high speed, beat in egg whites until smooth. Finely chop toasted almonds; stir into mixture. Spoon almond mixture into a pastry bag fitted with a large star tip. Pipe 2-inch rounds onto prepared baking sheet. Bake macaroons until golden brown, 18-20 minutes; let cool.