Almond Paste with Whole Almonds Recipe

Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point the mixture should still be crumbly not paste-like.

Add egg white and almond extract; process until it lumps together. If it remains crumbly add more egg white a few drops at a time.

Use a silicone spatula to remove almond paste from the food processor. It not using it right away wrap it in waxed paper and store in an airtight container to use within a few hours. Or place the wrapped almond paste in a freezer bag and freeze for up to six months.