1 1/2 cups blanched almonds (8 ounces)
1 1/2 cups confectioners sugar (icing sugar)
1 egg white
1 1/2 tsps. almond extract
1/4 tsp. salt
Place almonds in a food processor; cover and process until smooth. Add the confectioners sugar, egg white, almond extract and salt; cover and process until smooth.
Divide almond paste into 1/2 cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.
Subscribe to:
Post Comments (Atom)
Brigham's Kitchen Copyright © 2009 Designed by Ipietoon Blogger Template Provided By Template4all.com Vector by DaPino
0 comments:
Post a Comment