Ingredients
1-1/2 cups (8 ounces) whole blanched almonds
1-1/2 cups sifted confectioners' sugar
1 egg white
1 teaspoon almond extract
1/4 teaspoon salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Ground almond-sugar paste — king cake, bear claws, stollen filling
Food processor for chopping, pureeing, dough, forcemeat
Granite mortar for curry pastes, spice grinding, pesto
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Ground almond-sugar paste — king cake, bear claws, stollen filling
Food processor for chopping, pureeing, dough, forcemeat
Granite mortar for curry pastes, spice grinding, pesto
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a food processor, grind half of the almonds until very fine. Remove and repeat with the remaining almonds. Total ground nuts will yield 1-3/4 cups. Put all nuts and remaining ingredients in the food processor. Cover and process until a paste forms. Gather together and refrigerate in a tightly sealed plastic bag.