Ingredients
12
12 servings
- •1 ½ cups whole unskinned almonds, lightly toasted
- •1 ½ cups confectioners' sugar
- •1 large fresh egg white, at room temperature, lightly beaten, or more as needed
- •¼ teaspoon almond extract
Instructions
- Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
- Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
- Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.
Nutritional Facts
Per 12 servings
- Calories: 163
- Carbohydrate: 19g
- Fat: 9g
- Fiber: 2g
- Protein: 4g
- Sugar: 16g
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