Almond Paste with Whole Almonds

This type of almond paste is best for rustic sweet breads and whole grain pastries--so skip store-bought and do it yourself!

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 163 Calories

Ingredients

• 1 ½ cups confectioners' sugar
• ¼ teaspoon almond extract
• 1 large fresh egg white, at room temperature, lightly beaten, or more as needed
• 1 ½ cups whole unskinned almonds, lightly toasted

Recipe Instructions

Step 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.

Step 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.

Step 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.