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Preheat oven to 300°F. Line a large baking sheet with parchment paper.
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Place the almond paste, confectioners sugar, and salt in the bowl of an electric mixer and mix until crumbly, about 3 minutes.
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Slowly add egg white and vanilla. Mix until smooth and thickened about 2 minutes.
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Drop batter by tablespoons onto baking sheet spacing 2 inches apart. Place 3 almond slices on each mound of dough.
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Bake until cookies are golden brown, 22 - 25 minutes. Let cool completely on a wire rack. Once cool dust cookies with confectioners sugar.
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Store any uneaten cookies covered for 3 days, longer in the refrigerator.