Description
This type of almond paste is best for rustic sweet breads and whole grain pastries.
Ingredients
- 1 ½ cups whole unskinned almonds, lightly toasted
- 1 ½ cups confectioners’ sugar
- 1 large fresh egg white, at room temperature, lightly beaten, or more as needed
- ¼ teaspoon almond extract
Instructions
- 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.
- 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.
- 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.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 12