Almond Paste

• 1 1/2 cups whole, blanched almonds
• 1 1/2 cups confectioners sugar, sifted, or more as needed
• 1 large egg white, lightly beaten

1. Combine the almonds and the 1 1/2 cups confectioners sugar in a food processor fitted with a steel blade.
2. Pulse the mixture until it is finely ground (about 1 minute), then add the egg white and process until the mixture forms a ball (about 30 seconds).
3. If the almond paste seems sticky, add more confectioners sugar, 1 tablespoon at a time, until it is smooth.
4. Tightly wrapped in plastic, the almond paste will keep for 3 months in the refrigerator or 6 months in the freezer.
5. Bring the almond paste to room temperature before using.
6. Substitute any nuts for the almonds.
7. Some nuts may require a few tablespoons more confectioners sugar to offset the stickiness caused by their higher oil content.

almonds, confectioners sugar, egg white

Taken from www.epicurious.com/recipes/food/views/almond-paste-393529 (may not work)