Almond Paste

Instructions

1. Preheat your oven to 350°F (175°C). Spread the blanched almonds in a single layer on a baking sheet and toast them in the oven for about 10-12 minutes, or until they are lightly golden and fragrant. Watch closely to prevent burning.

2. Allow the toasted almonds to cool completely before transferring them to a food processor. Pulse the almonds until they are finely ground, but do not overprocess to avoid turning them into almond butter.

3. In a mixing bowl, combine the ground almonds, powdered sugar, egg whites, and almond extract. Mix until a smooth and homogenous paste forms. Adjust sweetness by adding more powdered sugar if desired.

4. Transfer the almond paste to a clean work surface dusted with powdered sugar. Knead gently for a few minutes to ensure even distribution and a smooth texture.

5. Use the almond paste immediately in your recipes or store any leftovers in an airtight container in the refrigerator for up to two weeks, wrapped tightly to prevent drying out.