1-1/2 cups blanched almonds
1-1/2 cups confectioners’ sugar
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt
- 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 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.