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Almond Paste with Whole Almonds
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Prep Time:
10 minutes
Total Time:
10 minutes
Homemade almond paste pairs perfectly with rustic sweet breads and whole grain pastries for a delightful touch!
Ingredients:
  • 0.25 teaspoon almond extract
  • 1.5 cups whole unskinned almonds, lightly toasted
  • 1.5 cups confectioners' sugar
  • 1 large fresh egg white, at room temperature, lightly beaten, or more as needed
Instructions:
  • Combine almonds and confectioners' sugar in a food processor; pulse until a crumbly meal-like consistency is achieved, occasionally scraping down the sides and bottom of the bowl. Avoid overprocessing; the mixture should remain crumbly, not paste-like.
  • Combine egg white and almond extract in the food processor and mix until a dough forms. If the mixture is still crumbly, gradually add more egg white, a few drops at a time.
  • Remove almond paste from the food processor using a silicone spatula. If not using immediately, wrap it in waxed paper and store in an airtight container for a few hours. Alternatively, place the wrapped almond paste in a freezer bag and freeze for up to six months.

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