Preheat oven to 325°F. Lightly grease 2 baking sheets or line them with parchment paper.

Using a stand mixer or a hand mixer, blend almond paste and pistachio paste along with sugar and salt until the mixture is uniformly crumbled.

Lightly beat egg whites and gradually add to the almond mixture while the machine is running, to make a smooth paste.

Stir in chocolate chips until combined, if using.

Add the almond extract and mix well.

Scoop the dough using a tablespoon onto the prepared pans, about 1½" apart.

Sprinkle heavily with confectioners sugar and then flatten lightly.

Bake the cookies for 20~25 minutes or until the cookies look just set. They will be lightly brown on the bottom and barely brown around the edges. Let the cookies cool completely on the baking pans itself.