Line a baking sheet with a silpat (French nonstick baking mat) or parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment combine almond paste and sugar beat until smooth. Add egg white, extract, and salt and beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto prepared baking sheet leaving about 1 inch between each cookie.
Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 1 week.