Combine sugar and almond paste in a mixer with a paddle attachment.
Blend until the sugar and almond form a sand like texture, about 5 minutes and medium low speed.
Add egg whites and blend until it forms a smooth thick paste, about 2 minutes.
Place a piece of parchment paper on cookie pans.
Pipe a 2 inch dollop of almond mix on to the parchment paper.
Space the dollops about 3 inches apart.
With a damp towel lightly tamp down the crown of each dollop.
Bake in a preheated over for 10 minutes or until golden brown.
Cool on cookie sheet for 10 minutes before you remove them.
Store in refrigerator until ready to use.
Reheat cookies for 1 minute before service.
