Almond Paste
  • 1 cup water
  • 2 1/2 cups sugar
  • 1 pound almonds, blanched
  • 1 1/2 tsp almond extract
  1. Put the sugar and water in a heavy pot and cook as for candy to the soft-ball state (240 °F).
  2. Meanwhile, put the almonds through the fine blade of a meat grinder 4 times, to grind fine and release the oil. The first time through, add them a few at a time to avoid jamming the grinder.
  3. Add the ground almonds to the sugar mixture with the almond extract, stirring until creamy.
  4. Turn out the almond mixture onto a marble surface. Let cool.
  5. Knead the almond mixture together until smooth.
  6. Wrap in a damp cloth and put in an airtight container. Let mellow refrigerated one week before using.

Storage Instructions

Store airtight in the refrigerator, or for longer periods in the freezer.