Preparation time 20 minutes
Bake time 15 minutes
Makes 10 cookies

Ingredients

200 grams (7 ounces) almond paste, hand-torn or cut into pieces
50 grams (¼ cup) granulated sugar
1 egg white
¼ teaspoon sea salt
80 grams (1 cup) sliced almonds

Method

Preheat oven to 175C (350F).
Line baking sheet with parchment and set aside.
Measure all ingredients. Place almond paste, sugar, egg white and salt in a food processor. Blend until smooth and creamy.
Place sliced almonds in a shallow bowl. Fill another bowl with water to wet your hands to be able to work with the very soft dough.
Roll a large spoon of dough between your wet palms until it is a 10 cm (about 4 in) log. Roll the log in the sliced almonds and then carefully place on the prepared baking sheet, shaping it into a horseshoe. Press any loose almonds back onto the cookie. Repeat with remaining dough, making sure to wet your hands before rolling the soft dough.
Bake cookies for 15 minutes, or until almonds are gently toasted. Let cool completely.
Store cookies in an airtight container for up to a week.

Note: If you would like to dip the ends of your cookies into chocolate, place 125 grams (4.5 ounces) of chopped chocolate in a small bowl and melt over a bain-marie or a pot of hot water. Stir together until smooth and set aside to cool slightly. Dip the cookie ends into the chocolate and then return to parchment-lined tray to set.