Almond Paste

1. 1

   Combine the almonds and the 1 1/2 cups confectioners sugar in a food processor fitted with a steel blade.

2. 2

   Pulse the mixture until it is finely ground (about 1 minute), then add the egg white and process until the mixture forms a ball (about 30 seconds).

3. 3

   If the almond paste seems sticky, add more confectioners sugar, 1 tablespoon at a time, until it is smooth.

4. 4

   Tightly wrapped in plastic, the almond paste will keep for 3 months in the refrigerator or 6 months in the freezer.

5. 5

   Bring the almond paste to room temperature before using.

6. 6

   Substitute any nuts for the almonds.

7. 7

   Some nuts may require a few tablespoons more confectioners sugar to offset the stickiness caused by their higher oil content.

No additional tips available.