Almond Paste

Ingridients

1 pound blanched almonds

1 (16 ounce) package confectioners' sugar

3 egg whites

1 teaspoon almond extract

Directions

Prep 20 m

Ready In 20 m

Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rosewater (see Cook's Note), using your hands to blend the heavy mixture.

Store in the refrigerator up to 1 week or in the freezer up to 3 months.