Ingredients

• 1 pound almond paste
• 1/2 cup confectioners' sugar, sifted, plus more for rolling and coating
• 1 orange, zested
• 2 large egg whites
• 1/8 teaspoon pure almond extract

Instructions

1. Preheat oven to 350 degrees F. Line 2 baking sheets with silpats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar. Beat until creamy, about 2 minutes. Add orange zest, and beat to combine. Add 1 egg white and almond extract, and mix for 1 minute more. Place sugar in a small shallow bowl. On a lightly sugared surface, roll dough into 2 18-inch-long, 3/4-inch-wide logs. Cut each log crosswise into 30 (1/2-inch wide) pieces, and roll into balls. In a small bowl, lightly beat remaining egg white. Coat each ball with egg white, and roll in sugar, tapping to remove excess. Place on prepared baking sheets, about 30 per sheet. Let rest for 30 minutes. Pinch with 3 fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer to wire rack, and cool completely on baking sheet. Store in an airtight container for up to 1 week.;