In a large & deep bowl, break apart the almond paste and 1 ¾ cup sugar by beating on medium in a stand mixer until the crumbles start to break up a bit.
In another bowl, whisk all of the egg whites until foamy. Add in the remaining ¼ cup of sugar & whisk until peaks form & hold their shape. This will take about 5 minutes in a stand-mixer or 10 minutes with a handheld mixer.
Equipment needed: 3 (15x9) baking sheets, large cutting board, parchment paper Note: The cake needs to be compressed for at least 4 hours before cutting it into individual cookies. This recipe is much easier with a stand mixer than a handheld electric mixer. Store in an airtight container for 10 days.