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Homemade Almond Paste
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1-1/2 cups blanched almonds
1-1/2 cups confectioners' sugar
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt
Place almonds in a food processor; cover and process until smooth. Add
the confectioners' sugar, egg white, extract and salt; cover and
process until smooth. Divide almond paste into 1/2-cup portions;
place in airtight containers. Refrigerate for up to 1 month or freeze
for up to 3 months.
Yield: 1-1/2 cups.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |