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Almond Paste
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1-1/2 cups (8 ounces) whole blanched almonds
1-1/2 cups (5 ounces) sifted confectioners' sugar
1 egg white
1 teaspoon almond extract
1/4 teaspoon salt
In a food processor, grind half the almonds until very fine. Remove and repeat
with remaining almonds. Total ground nuts will yield 1-3/4 cups. Put all nuts and
remaining ingredients in the food processor. Cover and process until a paste
forms. Gather together and store, tightly sealed, in a plastic bag. For recipe
using above paste see Country Woman n/d 1993 pg. 29 (Rainbow Cookies - Recipe ID#
2521).
Yield: 1-1/3 cups (13 ounces).
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |