This is very easy to make with a food processor or a high-performance blender. It is great to have when you can't find almond paste in the baking shelves of the store.
This makes about 1/4 cup more than you will need for the cake. You can use the leftovers in other baked goods.
The paste can be used immediately or refrigerated in an airtight container for 1 month or frozen for up to 3 months.
Yield: cups (9 ounces)
- 1 1/2 cups blanched almonds
- 1 1/2 cups confectioners' sugar
- 1 large egg white
- 1 1/2 teaspoons almond extract
- 1/4 teaspoon salt
Place almonds in a food processor or high-performance blender, such as a Vita-Mix; cover and process until smooth. If using a food processor, you may need to add a couple of teaspoons of flavorless oil, such as canola, in order for it to become completely smooth. Add the confectioners' sugar, egg white, almond extract and salt; cover and process until smooth.
Adapted from a recipe at TasteofHome.com.
Tested by Leigh Lambert.
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