Almond Paste

What You'll Need 1.5 cups whole blanched almonds 1.5 cups powdered sugar, sifted 1 large egg white, lightly beaten, at room temperature Almonds Almonds are sold in various states of preparation: whole, sliced, or slivered, blanched or natural. It is easy to find whole almonds that have been skinned, but these are typically more expensive than “natural” almonds, so if cost is a consideration, you might want to skin them yourself. To skin whole almonds, drop them in boiling water and let them cook for 1 minutes, then drain the nuts and let them cool. Once they are cool enough to touch, pinch the nuts between your fingers and the nuts will slide out of the skin. To toast almonds, spread them in a single layer on a baking pan. Bake at 325 degrees until they are light brown and fragrant, about 5-10 minutes, depending on the amount of nuts. Check the nuts frequently and stir them to ensure even toasting. How to Make It Place the whole blanched almonds and 1/2 cup of the powdered sugar in a large food processor (at least 7 cups in volume) fitted with a steel blade. Process the nuts and sugar until the nuts are very finely ground, stopping periodically to scrape the sides of the processor bowl. The sugar will help prevent the nuts from turning into almond butter, but still be careful about overprocessing. Once the almonds are very finely ground, add the rest of the powdered sugar and pulse until it is completely mixed into the ground almonds. Stop the processor and add the egg white and the almond extract, if using. Turn the processor back on and process the almond paste until it comes together in a clump in the food processor. If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth. You can use the almond paste at once or wrap it to use at a later date. Wrap it tightly in plastic wrap and then store it in a zip-top bag. Wrapped this way, the almond paste can be kept for up to 3 months in the refrigerator or 6 months in the freezer. Make sure to bring the almond paste to room temperature before using it in recipes.