Scilian Amaretti Cookies

1 can (8 ounces) almond paste, see note1 cup superfine sugar2 large egg whitesHeat oven to 375 degrees. Line two baking sheets with parchment paper.Break the almond paste into small pieces and place in mixing bowl with sugar. Work it into small pieces with your fingertips for a few minutes before mixing to achieve the proper texture. Mix on low speed until very fine. Add egg whites in two additions, mixing well between. Continue mixing the dough until smooth; about 3 to 4 minutes. With a teaspoon mold dough into 11/2-inch mounds on baking sheets, 1 inch apart. Dampen paper towel and lightly press the top of each cookie to smooth the surface. Bake 15 minutes or until cookies have risen and are a deep golden color with tiny cracks.Remove from oven and place baking pan on rack to cool. When cool, gently peel cookies from parchment. If they stick, turn the paper over and wipe the bottom of the parchment with a damp paper towel.Makes about 31/2 cookies. Cook's note: Do not use almond filling, almond paste provides a wonderful, chewy texture.