Almond-Pistachio Macaroons

2 (8 ounce cans almond paste (1 3/4 packed cups), grated
    on the large holes of a box grater
3/4 cups granulated sugar
1 1/2 cups confectioners' sugar
3 egg whites, at room temperature
1 1/2 teaspoons vanilla extract
Pinch of salt
1 cup shelled unsalted pistachio nuts, finely chopped

Position racks in the top third and center of the oven and preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.

Combine almond paste and granulated sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade. On low speed, mix until mixture resembles coarse crumbs, about 2 minutes. Gradually add confectioners' sugar and mix until well-combined, about 1 minute. Add egg whites, vanilla extract and salt. Increase speed to medium and mix just until combined (dough will be wet and sticky). Mix in a generous 1/3 cup of pistachios. Place remaining pistachios in a small bowl.

Using a level tablespoon for each, roll dough into balls. Dip each ball into reserved pistachios to coat one side. Arrange cookies 1 inch apart on the baking sheets with pistachio sides up, pressing cookies slightly so they adhere to the paper.

Bake until tops of macaroons are evenly colored and bottoms are smooth and golden brown (use a metal spatula to remove a test cookie from the sheet), 25 to 30 minutes. Cool macaroons on the sheets. Gently pull macaroons off parchment paper. (Macaroons can be stored up to 5 days in an airtight container at room temperature.)

Makes about 30 cookies.