Servings: 8 to 10 Cookies

For the Cookies: subheading: For the Cookies:
8 oz almond paste (not marzipan), broken into small pieces 8 oz almond paste (not marzipan), broken into small pieces
⅓ cup granulated sugar ⅓ cup granulated sugar
2 egg whites, lightly beaten 2 egg whites, lightly beaten
Pinch of kosher salt Pinch of kosher salt
4 tablespoons almond flour 4 tablespoons almond flour
¾ cup sliced almonds ¾ cup sliced almonds
For the Chocolate Ganache Glaze: subheading: For the Chocolate Ganache Glaze:
3 tablespoons heavy cream, (or cream of coconut or almond milk for non-dairy version) 3 tablespoons heavy cream, (or cream of coconut or almond milk for non-dairy version)
2 tablespoons butter, (or margarine for non-dairy version) 2 tablespoons butter, (or margarine for non-dairy version)
4 oz semisweet chocolate morsels 4 oz semisweet chocolate morsels

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a bowl of an electric mixer, mix the almond paste, sugar, 3 tablespoons of the egg whites and salt until combined. Add the almond flour, and mix until combined.
Place the sliced almonds into a separate bowl. Form the dough into 1 to 1½ inch balls and roll them into the sliced almonds, pressing the almonds onto the cookie to stick.
Place them on the prepared baking sheet. Bake for 15 to 20 minutes, or until the cookies are lightly golden brown. Remove from the oven and allow to cool slightly. Then transfer them to a cooling rack to cool completely.
To make the chocolate ganache, heat the cream and butter in a medium saucepan, and whisk until smooth and simmering around the edges. Turn off the heat and add in the chocolate. Whisk until the chocolate is completely smooth and melted.
While the chocolate is still warm, dip the cookies into the glaze. Return to the baking sheet and allow to dry completely.

The cookies will keep in an airtight container for 1-1 ½ weeks in the refrigerator.  The cookies will keep in an airtight container for 1 to 1 ½ weeks in the refrigerator.