Use this recipe making our Chocolate-Almond Swirl Cookies.
Preheat oven to 350 degrees. Toast nuts on a baking sheet, shaking occasionally, until just darkened, 13 to 15 minutes. Let cool.
Pulse sugar, almond paste, flour, and salt in a food processor until very fine. Add toasted nuts; process until finely ground. Add butter, eggs, and vanilla; pulse until combined. On a sheet of plastic wrap, pat dough into a rectangle; wrap. Refrigerate at least one hour or up to one day.