1 pound slivered blanched almonds 3 cups confectioners' sugar 2 large egg whites 2 tablespoons water 1 teaspoon almond extract Pinch of salt
Grind almonds to a powder in a food processor or blender. Add sugar and blend well. With the motor running, add remaining ingredients and process until a smooth paste is formed. Transfer the almond paste to clean jars and refrigerate or freeze for up to three months.
Makes 1 3/4 cups.
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