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Preheat the oven to 350°F / 175°C. Double up two baking sheets and line them with parchment paper. The double layer will prevent the cookie bottoms from getting too dark.
In a food processor, blend together the almond paste and sugar until it breaks into tiny pieces. Add the butter a little at a time and pulse several times to blend, until all the butter is added. Scrape down the bowl after each addition. Add the almond extract and salt.
Add the egg whites and pulse to combine. Scrape down the bowl.
Add the flour and cardamom (if using), and pulse several times, until just combined and the dough is quite thick. Be sure to mix the dough with a spatula to make sure it is an even consistency.
Using a spritz press or a pastry bag with a large star tip, press or pipe out the cookies in your desired shapes and sizes onto the prepared pans, leaving about an inch between. Be sure all the cookies on one sheet are the same size, so they bake at the same rate.
Bake, one sheet at a time, in the middle of the oven for 8 to 12 minutes, until the edges are barely golden (they should still be quite pale). The baking time will vary based on the size of the cookie. Cool completely on the baking sheet.