Line two baking trays with parchment paper.
Break the almond paste into small chunks and place into the bowl of a stand mixer.
Add in the sugar and using a paddle attachment, whisk until you have a crumbly mixture.
Add in the salt and mix again to combine.
Slowly add in the egg whites and mix until the dough comes together.
Place into a piping bag with a round nozzle attachment.
Pipe into horseshoe shapes into the lined baking trays leaving at least two inches between each cookie.
Brush each cookie with the egg white and water mixture and sprinkle with the sliced almonds.
Place into the fridge for a minimum of two hours before baking.
Preheat the oven to 325f.
Place the baking trays in the oven to bake for 15 minutes until the edges of the cookies are just beginning to turn golden but the cookies are still blonde.
Allow to cool for a few monites on the baking trays until stable enough to transfer onto a wire cooling rack.
Once cooled, melt the chocolate and place into a small piping bag.
Pipe the chocolate over the ends of each horseshoe cookie and allow to set.
These will keep covered for around one week.