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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
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When a recipe she wanted to try called for almond paste, Anne Keenan of Nevada City, California decided to make her own. It saves the expense of the store-bought kind, she says, and results in a lighter baked product. Ingredients:
1-1/2 cups blanched almonds |
1-1/2 cups confectioners' sugar |
1 egg white |
1-1/2 teaspoons almond extract |
1/4 teaspoon salt |
Directions:
1. Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
2. Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.
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