This homemade almond paste can be used in my recipe for Italian Rainbow Cookie Cake, as a filling for danish or cakes, or for any other recipe that calls for almond paste. (Note that this is different than marzipan.)
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Homemade Almond Paste
3 cups blanched almonds
3 cups confectioners (powdered) sugar
2 large egg whites, room temperature
1/2 teaspoon vanilla extract
1 tablespoon pure almond extract
1/2 teaspoon kosher salt
Pour almonds into the food processor and process until finely ground.
Add the confectioner's sugar, egg whites, vanilla extract, almond extract, and salt and continue to blend until smooth and well combined. Use paste immediately, or place in a an air-tight container and store in the refrigerator for up to 2 weeks.