Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment., In the bowl of a stand mixer, blend the almond paste, sugar, salt, and almond flour until the mixture is uniformly crumbly. Add the egg whites one at a time, mixing to make a smooth paste. Stir in the almond extract., Scoop the dough by heaping tablespoons onto the prepared pans; a level tablespoon cookie scoop works well here. You should have about 24 cookies., Dust the cookies generously with confectioners’ sugar., Bake the cookies for 18 to 22 minutes, just until they’re brown around the edges. Remove from the oven and let cool on the pan on a rack., Store almond cookies in an airtight container at room temperature for up to 10 days; freeze for longer storage.