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.
Preheat oven to 300. Line a baking sheet with parchment paper and set aside. Place almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until mixture looks crumbly, about 3 minutes. Add egg white and vanilla. Continue beating until mixture is smooth and thick, about 3 minutes more.
Drop 12 even tablespoons of batter about 2 inches apart on lined baking sheet; place 2 almond slices on eahc mound of dough. Bake cookies, rotating baking sheet halfway through, until golden brown, 20 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Just before serving, lightly dust confectioners' sugar over cookies.
