Pinched Orange Macaroons

I made these a few days ago for a function at work. This was the second time I've made them and they are so good. I first came across this recipe on the Martha Stewart Show last year. They are the creation of Patrick Lemble, pastry chef at The Four Seasons restaurant. I had never worked with almond paste before but it turns out it is not that big of a deal (except maybe on the pocketbook!)

Pinched Orange Macaroons

Makes 5 dozen.
Ingredients:
2 large egg whites, separated
1/8 teaspoon pure almond extract
1/2 cup confectioners' sugar, sifted, plus more for rolling and coating
1 pound almond paste
Zest of 1 orange
1 tablespoon orange liqueur, such as Grand Marnier

Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 egg white and almond extract. Add confectioners' sugar and almond paste; beat until creamy, about 2 minutes. Add orange zest and orange liqueur; beat to combine, about 1 minute.

Lightly dust work surface with confectioners' sugar. Turn dough out onto work surface; roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into 30 1/2-inch pieces. Roll each piece into a ball.

Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess (this can be messy; I use one hand for each task and use a spoon to coat the balls); transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.

Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 12-15 minutes. Transfer baking sheet to a wire rack and cool completely. Store in an airtight container up to 1 week.