Line two baking sheets with parchment paper or silicon baking mats. Preheat oven to 350 degrees.
Place the almond paste and egg white in the bowl of a mixer fitted with whisk attachment. Beat until smooth, about 2 minutes. Sift in ½ cup powdered sugar, add the salt and Kahlua and beat, starting on low and gradually increasing speed to medium, until fully combined, 1 more minute.
In a small mixing bowl, whisk together the remaining ½ cup powdered sugar and cocoa powder, making sure to break up any lumps. Scoop the dough with a #60 ice cream scoop and drop 3 or 4 balls of dough into the sugar/cocoa powder mixture. Roll the dough to thoroughly coat with the sugar mixture and place on the prepared baking sheets. Continue until all cookie dough is used. Bake for 15 minutes. Let cool on the pan completely.