Makes 1 3/4 Pounds
Almond paste is one of my staple fillings for sweet breads, rolls, tarts, and cookies.
1 pound slivered blanched almonds
3 cups confectioners' sugar
2 large egg whites
2 tablespoons water
1 teaspoon almond extract
Pinch of salt
Grind the almonds to a powder in a food processor or blender. Add the sugar and blend well. With the motor running, add the remaining ingredients and process until a smooth paste is formed. Transfer the almond paste to clean jars and refrigerate, or freeze for up to 3 months.
This recipe is from WHAT YOU KNEAD by Mary Ann Esposito, published by William Morrow and Company Inc., in 1997.
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