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Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a food processor, combine the almond paste and sugar, until finely chopped. Add the egg whites, one at a time, and combine until a paste forms. Add the almond meal, almond and vanilla extracts, and salt, pulsing until combined.
Scoop the cookie dough using a #70 (2½-teaspoon) portion scoop onto the prepared baking sheets, leaving about 2 inches between the cookies. Sprinkle the tops with sliced almonds and pearl sugar.
Bake, one sheet at a time, in the middle of the oven for 15 to 18 minutes, until puffed and golden brown.
Cool completely on parchment paper. The cookies will be quite sticky but will peel off once they are fully cooled.