8 ounces canned almond paste (Whole Foods or make your own)
1 cup raw sugar (need superfine: grind in processor or coffee grinder first)
Egg Replacer for 2 eggs (make and use immediately)
Preheat oven to 375 degrees F and line two baking sheets with parchment paper. Have ready a pastry bag fitted with a 1/2 inch plain tip.
Use Food Processor: Break the almond paste into small pieces and place in bowl of food processor, with the sugar. Pulse until the mixture is very fine. Add the egg replacer in three additions, processing well after each addition. Continue processing the dough until very smooth (about one minute).
Fill pastry bag with the almond mixture. Pipe 11/2- inch mounds onto the parchment paper, spacing about 1 inch apart. Smooth out the top of each cookie after piping with a damp towel. Lightly sprinkle a little sugar on top of each cookie.
Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks. Remove from the oven and place baking pan on a rack to cool. Makes 3 dozen.