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1
In a bowl with an electric mixer at low speed beat together almond paste, granulated sugar, butter, and vanilla until light and creamy.
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2
Gradually beat in flour and salt until just combined well.
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3
Quarter dough and roll out each quarter between sheets of wax paper into an 11-inch round (about 1/8 inch thick).
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4
Stack rounds in wax paper on a baking sheet.
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5
Chill rounds until firm, at least 2 hours, and up to 3 days.
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6
Preheat oven to 325F and line a large baking sheet with parchment paper.
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7
Transfer 1 round, still between sheets of wax paper, to a work surface.
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8
Remove top sheet of wax paper from round (keep remaining rounds chilled) and replace it loosely.
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9
Flip over wax-paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents cookies from sticking to wax paper).
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10
Working quickly, with a 3-inch star-shaped cutter cut out stars and arrange about 1/2 inch apart on baking sheet.
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11
(If dough becomes too soft to work with, freeze or chill on wax paper until firm.)
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12
With a 1/2-inch star-shaped or round cutter cut and lift out centers from half of stars (about 15).
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13
Lightly beat egg whites and lightly brush onto tops of cut-out stars.
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14
Sprinkle sand or pearl sugar over cut-out stars, pressing sugar down lightly so that it adheres.
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15
Bake cookies in lower third of oven until bottoms are pale golden but tops are still pale, 10 to 12 minutes.
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16
Cool cookies on baking sheet on a rack 5 minutes and transfer with a spatula to racks to cool completely.
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17
Make more cookies with remaining dough rounds in same manner, lining baking sheet with fresh parchment.
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18
Arrange solid stars, bottom sides up, on a work surface.
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19
In a small heavy saucepan boil jelly, stirring occasionally, 2 minutes and cool 10 minutes.
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20
Transfer jelly to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch).
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21
Pipe about 1/4 teaspoon jelly onto center of each cookie.
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22
Center cut-out stars on top of solid stars, pressing gently so jelly fills in holes.
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23
Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 3 days.
