Preheat oven to 300 F.

Line two large cookie sheets with parchment paper.

Pulse almond paste, sugar, and salt in a food processor until broken up.

Add egg white and puree until smooth.

Transfer to a piping bag and fitted with a small tip. Pipe 3/4 inch rounds about 1-inch apart, or use a large star tip to make a decorative design directly onto the prepared cookie sheet.

Alternatively, if you hate piping, just use a small cookie scoop to portion out roughly 1-inch rounds of dough balls.

Bake cookie dough, rotating halfway through, for 15 to 18 minutes until the outside of the cookies are puffed and golden brown.

Let cool completely on the sheet (otherwise the cookies will be very difficult to remove), then sandwich with a smear of nutella.

If you're feeling the need for the highest of sugar highs, dust with powdered sugar (we usually omit) just before serving.