Warm almond paste in microwave (about 30 seconds on low) til pliable. Cream almond paste and sugar. Add egg white and salt and mix well. Refrigerate 15 minutes til dough is cold.

Cover cookie sheet with greased foil or parchment. Put almond slices on a plate. Oil hands, then take walnut-sized piece of dough and roll into a 2 1/2 to 3 inch long cylinder. Roll cylinder in almond slices, then put on cookie sheet and bend into crescent. Repeat. Should make 12-15 cookies.

Bake at 350 for 15-18 minutes or until very light golden. Do not overbake. Let sit for minute, then loosen with spatula. Cookies keep for a week in airtight container, or may be frozen.

You'll probably need to re-oil your hands more than once, as dough is very sticky.