Position the oven rack in the center of the oven and preheat to 350°. Line a half baking sheet with parchment paper. Note: do not use a silpat as the cookies will have a tendency to stick to the silicone mat.
Use the large holes on a box grater to grate the almond paste. Transfer to the work bowl of your food processor and add the granulated sugar. Process the the almond paste and sugar together for about 1 full minute or until smooth and evenly combined.
Add the egg white, salt and almond extract and process until blended and smooth. Transfer the almond paste mixture to a medium bowl using a rubber spatula to scrape all the batter from the container. Add the almond flour and use the rubber spatula to mix it well into the almond paste mixture.
Sift the powdered sugar into a small bowl. Use a mini cookie scoop (holding 2-3 teaspoons) and scoop rounds of the dough into the powdered sugar. Gently toss the almond cookie to coat with sugar and transfer to the parchment lined baking sheet.
Continue scooping and coating the dough and transfer to the baking sheet, spacing the cookies about 2 to 3" apart.
Bake for 11-13 minutes, rotating the pan 180° about halfway through cooking. The almond cookies should just barely be starting to take on a little color.
Rest the cookies on the sheet pan for 5 minutes to set, then transfer to a wire rack to cool completely. Store in an airtight container.