Almond Paste, no eggs
500 gr almonds, blanched
250 gr sugar
75 gr honey
100 gr water
1 Tbsp almond extract
Grind almonds in food processor.
Boil sugar and honey together with the water. Add to ground almonds and continue processing until smooth, usually 5 – 10 minutes. During this time, add the almond extract.
Store airtight. Keeps in refrigerator for up to a week; in the freezer for up to three months. Makes about 2 pounds.
Almond Paste (with eggs)
½ pound blanched almonds
½ pound powdered sugar
1/8 tsp salt
1 tsp. pure almond extract
1 egg white
Blanch almonds by boiling 1 minute in water. Drain and slip out of skins. Air dry for several days or up to one week.
Grind almonds in food processor. Add powdered sugar and salt and grind again. Add almond extract and egg white and mix until it forms a ball.
Optional: knead briefly on counter in powdered sugar.
Store airtight in refrigerator for several days to improve flavors. If not used within a few more days, freeze up to three months.
Makes just over 1 pound.