Almond Paste
Ingredients
1-1/2 cups blanched almonds = 150 g.
1-1/2 cups confectioners' sugar = 262.5 g
1 egg white
1-1/2 teaspoons almond extract
¼ teaspoon salt
Directions
Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
Divide almond paste into ½-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.
Recipe from Taste of Home