2 (7 oz.) pkgs. Odense almond paste
14 oz. sugar, exactly same amount as almond
4 egg whites, beaten to stiff peaks

Do not use marzipan - almond paste only.

Mix well, easier if paste is cut into slices (like a carrot). Mix thoroughly - NO LUMPS. I use a mixer. Cover cookie sheets with brown paper (grocery bags). Put mix on paper, using teaspoon to handle. Allow room for dough to swell as it cooks. Leave space, about 30 cookies on a large sheet. Cook at 300 degrees for about 20 minutes, until light brown. I cook 1 sheet at a time, slower work, but looks better. Put cookies on paper on top of damp cup towel, 15 minutes, until they come easily off paper. Store in air tight container. May be frozen.