-
1
Place the almonds in a food processor and process until very finely ground.
-
2
Using a wooden spoon, mix the confectioner's sugar with the ground almonds until they are completely blended.
-
3
In a separate bowl, break the eggs and beat until they are frothy.
-
4
Pour them into the sugar and almond mixture.
-
5
Work the mixture using a clean odor-free wooden spoon or a spatula first and then using your hands until it comes away from the sides of the bowl.
-
6
Almond paste can be held for several days when wrapped in plastic film and stored in the refrigerator.
-
7
Notes: The proportion of the ingredients can be modified according to the end result that you wish to achieve; for example, you can use double the amount of sugar in respect to the almonds to obtain a sweeter and denser paste.
-
8
You don't necessarily have to use confectioner's sugar, which makes for a very smooth paste.
-
9
You can use ordinary sugar to obtain a more granular effect.
-
10
Eggs: The function of this ingredient is to bind the sugar and the almonds.
-
11
If you use only egg whites, you will obtain a soft paste, while whole eggs give a more medium-textured paste.
-
12
Almond paste made with egg yolks is thick and compact.
-
13
When you are mixing the almond paste, the egg should be added gradually, with a small amount of orange flower water.
-
14
If you see that the paste is becoming too wet, you can keep back some of the eggs.
-
15
Mixing almond paste: Be careful not to handle the mixture for too long: if almonds get too hot, they tend to give out their oil, and the paste will turn out greasy.
