Almond paste is used in a variety of recipes, for example, macaroon cookies and marzipan. It is ridiculously expensive in supermarkets for no good reason other than most people don’t think to make it themselves. Do it once and you will never again buy the commercial stuff. I purchase three pound bags of almonds at Costco® or Sams Club® for $11 - not anymore ... think $18. I then vacuum seal the almonds in one cup quantities, and then I use what I need for various recipes. Of course, I have to blanch the almonds for some recipes, like this one. Simply put the almonds into a Pyrex® two cup measuring cup with enough water to thoroughly cover them and bring it to a boil in the microwave oven. That will take around two minutes. Let them boil for no more than 30 seconds. Then dump the contents into a sieve to drain the hot water. Dump the almonds onto a counter or cutting board. Squeeze the skins from them by using a rolling motion of the skin around the nut while pressing the skin towards the pointed end and the skins will come off easily. Dry the almonds with a two paper towels. Voila!
Ingredients: (makes 1 1/2 cups)
1-1/2 cups blanched almonds
1-1/2 cups confectioners' sugar
1 egg white
1-1/2 teaspoons almond extract (or more, or use Amaretto® to save money)
1/4 teaspoon salt
Place the blanched dried almonds into a food processor. Cover and process them until the mixture is smooth. Add the confectioners' sugar, egg white, almond extract and salt. Cover and process the mixture until smooth almond paste is formed. This takes about one to two minutes.
You can use the paste immediately or put it into an airtight container. Refrigerate it for up to 1 month or freeze it for up to 3 months.
I like to use what I make immediately.