Instructions: Preheat oven to 325F. Sprinkle sesame seeds on large baking sheet. Place in oven; toast until light golden, stirring occasionally, about 20 minutes.

Cool.

Line 2 heavy large baking sheets with foil. Butter and flour foil. Using electric mixer, beat almond paste and sugar until only very small pieces of almond paste remain. Add egg whites and mix on high speed until mixture is smooth, about 5 minutes. Mix in sesame seeds. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.

Bake cookies until puffed, pale golden and edges begin to brown, about 14 minutes. Transfer foil with cookies to rack and cool completely. Carefully peel cookies from foil. (Can be made 2 days ahead. Store in airtight containers.)

Makes about 36.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.