2 7-ounce tubes almond paste
2/3 cup confectioners' sugar
2 large egg whites
2 cups sliced natural almonds

1. Preheat oven to 325 degrees F. Grease and flour 2 large cookie sheets.

2. Cut almond paste into 1-inch chunks. In small bowl, with mixer at low speed, beat almond paste until crumbly. Add sugar and egg whites; beat until well blended (dough will be sticky and wet).

3. Place almonds on sheet of waxed paper. With lightly floured hands, roll 1 level tablespoon dough into a 3-inch-long log. Place dough log on almonds; gently press and stick almonds into dough to cover. Repeat with remaining dough and almonds to make 24 logs in all, placing logs on cookie sheets, about 1 inch apart, as they are formed.

4. Place cookie sheets on 2 oven racks. Bake logs 20 to 25 minutes until golden and set, rotating cookie sheets between upper and lower racks halfway through baking time. Remove logs to wire racks to cool. Store in tightly covered container.

Yields: 2 dozen logs
Work Time: 25 minutes
Total Time: 45 to 50 minutes