4-Ingredient Almond Paste
Description
Almond paste with blanched untoasted almonds is best for delicate cakes, tarts, and pastries where you don't want to overpower the other flavors.
Ingredients
•
1 1/2 cups whole blanched almonds
•
1 1/2 cups confectioners' sugar
•
1 large fresh egg white, at room temperature, lightly beaten, or more as needed
•
1/4 teaspoon almond extract
Directions
1
Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
2
Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
3
Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.