Instructions: Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats); set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar. Beat until creamy, about 2 minutes. Add orange zest and beat to combine. Add 1 egg white and almond extract, and mix for 1 minute more.

On a lightly sugared surface, roll into two 3/4-inch-wide logs, about 18 inches long. Cut each log crosswise into thirty pieces about 1/2-inch wide each. Roll into balls. Lightly beat remaining egg white. Coat each ball with egg white, and roll in sugar, tapping to remove excess.

Place on prepared baking sheets, about 30 per sheet. Let rest for 30 minutes. Pinch with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer to wire rack, and cool completely on baking sheet. Store in an airtight container up to 1 week.

This recipe yields about 5 dozen cookies.

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