Hey Jackie,
this recipe is so good and it keeps in the fridge for weeks and weeks.

ALMOND MACAROON
Almond paste--1 1/2 lbs
Sugar, granulated 1 lb 2 oz
Egg white--1/2 cup

sliced almonds as needed

mix paste and sugar in machine with paddle until even consistency(several minutes at least)
Add egg whites and mix smooth. The dough is done.
Pour sliced almonds onto a sheet pan then scoop the dough onto the almonds9 Keep the cookies small as small is in style always and especially with these little beauts.

Have another sheet pan with parchment paper or silicone mat next to the cookies and using your hands, press each cookie gently into the almond slices so that a few stick to the dough and then pick them up and onto the parchment paper with the almond slices up. These cookies do not spread a whole lot.
Bake in a medium oven, turning pan halfway through cooking and let them get lite golden. Out of the oven and let cool completely before lifting off the paper or you will lose the bottom centers. If these cookies go hard on you and you are dissappointed, crumble them up and sprinklo on top of your favorite hot cereal or on top of ice cream.

Blue diamond makes the best almond paste and they call it Bakers Paste and it comes in 7lb cans that maybe you can convince your local baker to sell you a can. The dough stays so well in the fridge like I said. I have used dough two months old and they are great. I have been making these for years now and they are always a hit. Have fun!