This all started with the Heath bit bars I made earlier this afternoon. Searching the pantry cabinet for some pecans, which I thought would add some extra crunch to the bars, I found none…but I did find a few cups of blanched almonds. I didn’t want to add blanched almonds to my Heath bit bars, but I did realize that they, along with a few other ingredients, could be ground into almond paste. Out came the food processor, and a few minutes later – also utilizing the leftover egg white from my Heath bit bars – I had my first-ever homemade batch of almond paste.
So, the question is: what will I bake with it? Almond clouds are a good idea…which only use egg whites and will leave me with some leftover yolks. Which is fine, because the yolks can go into lemon curd. And then, what will I do with the lemon curd? Oh, so many possibilities.
- 1 1/2 cups whole blanched almonds
- 1 1/2 cups plus 1 tablespoon powdered sugar
- 1 egg white, lightly beaten
- 1/4 teaspoon salt
- 2 teaspoons almond extract
Place almonds in the bowl of a 7-cup food processor fitted with a steel blade. Process until almonds are finely ground.
Add 1 1/2 cups powdered sugar, egg white, salt, and almond extract. Process until the mixture forms a ball; you’ll need to scrape the sides of the bowl a few times.
Break up mixture and add remaining tablespoon of powdered sugar, which will help make the paste less sticky. Process again; the mixture will return to a ball very quickly.
Carefully remove from the processor and pat with your hands, shaping paste into a log. Wrap in plastic and store in the refrigerator for up to 1 month.
Note: this recipe yields 15 ounces of almond paste.