This cookie dough is so hard to mix, I had to have Jim’s help.  

Ingredients:

2 (8 oz.) tubes of almond paste (I the brand in our store was 7 oz. and she said that was fine.)

1/2 C all-purpose flour

1/2 C sugar

1/2 C powdered sugar, plus more for sprinkling

4 egg whites

3 C sliced almonds (about 12 oz.)

Directions:

1. In a large mixing bowl, break up the almond paste with your fingers into small pieces.  
2. Add the flour and both sugars.
3. Add the egg whites.
4. Using a fork mix together dough until it is well-combined and smooth.  It will be very sticky.  (I believe this would be better done with a mixer.  Like I said, I had to have Jim’s help.)
5. Line sheet pan or cookie sheet with parchment or Sylpat.
6. Place the sliced almonds in a flat plate or pan.  
7. Using two tea-spoon sized spoons scoop up a tablespoon sized piece of dough and place in the almonds.  Roll it around until covered with almonds on all sides.  Place on baking sheet.  Repeat with the rest of the batter.
8. Bake for 15-20 minutes until golden.  Allow to cool on baking pan for a few minutes, then remove to cooling rack, cool completely.
9. When cooled dust with powdered sugar.  

She said they keep well in a tin for 3-4 days.  Refrigerate if you need them to last longer.  I packed up a few tins to give to neighbors.  I always  make cookies or candy for our postman, he was so kind to Jo, always brought him a dog biscuit.  Jo always ran to the door when the doorbell rang.  He thought everyone would bring him a biscuit.  The rest are Jim’s; I have my fruitcake.  Everyone needs a little cheer these days.