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1
Preheat oven to 325 degrees F.
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2
Grate the almond paste on the large holes on a grater; until you have about 1 3/4 packed cups.
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3
In an electric mixer (preferably a heavy duty one with a paddle blade), combine the grated paste and the granulated sugar on low speed for about 2 minutes, mixing until it resembles coarse crumbs.
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4
Gradually add the powdered sugar and keep mixing for about a minute until it's well combined.
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5
Increase the speed to medium and add the egg whites, vanilla, and salt and mix until it's just combined (the dough will be wet and sticky) then add 1/3 cup of the chopped pistachios to complete the dough.
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6
Place remaining chopped pistachios in a shallow dish.
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7
Roll the dough into 1-tablespoon sized balls, then dip one side of each ball into the reserved chopped pistachios to coat only that side.
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8
Place cookies, pistachio side up and 1 inch apart, on a parchment-lined cookie sheet and press each one lightly so that they adhere to the paper.
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9
Bake cookies for 25 to 30 minutes and until the tops are evenly colored and the bottoms are smooth and golden brown when lifted carefully with a metal spatula.
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10
Let the macaroons cool on the baking sheets, then pull them gently off the parchment paper.
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11
They can be stored for up to 5 days at room temperature in an airtight container.
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12
Makes about 30 cookies.
