Line cookie sheets with parchment paper or foil, cut to fit.
Soften the almond paste by kneading it with your hands for a few minutes, or break it into pieces, place it in the beaker of the food processor, and process for about 1 minute.
Slowly blend in the granulated sugar and egg whites; then add the confectioners' sugar, flour, and salt, and mix well.
To Form The Cookies: Either drop the dough by heaping teaspoonfuls onto the prepared cookie sheets, or force through a cookie press, placing them about 1-1/2 inch apart.
Cover with plastic wrap, and let stand for 3 minutes.
Preheat the oven to 3 degrees.
Bake for about 25 minutes. Remove from the oven, and lay the foil or parchment linings on a damp cloth, let cool, then peel off the macaroons.
FOR chocolate ALMOND macaroonS: Add 1-1/2 ozs.
(1-1/2 squares)
About 4 cookies.
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