Almond Paste

Yield: 1½ cups, about 1 pound

1½      cups blanched almonds*
1½      cups confectioners’ sugar, plus more
           for dusting
1         tablespoon honey
2         tablespoons water
1         teaspoon pure almond extract
¼        teaspoon fine sea salt

Nutritional information per serving (2 tablespoons):
Calories 173 (47% from fat) • carb. 20g • pro. 4g • fat 10g • sat. fat 1g • chol. 0mg • sod. 51mg • calc. 43mg • fiber 9g

1. Insert the chopping blade into the work bowl of the food processor. Add the almonds and pulse about 4 times to break up, and then process on High until finely ground, about 30 seconds. Add the remaining ingredients and allow to process, on High, until very well mixed. The goal is to get the mixture as finely ground and dough-like as possible.
2. Lightly dust a clean work surface with confectioners’ sugar. Knead the almond paste a few times into the sugar and then wrap well in plastic wrap. Store at room temperature for up to 1 week. If not using for some time, store in the refrigerator for up to 3 weeks or in the freezer for up to 3 months (bring to room temperature before using).
*Note: You can purchase blanched almonds, but those can be pricey, and they are not readily available in all stores. You can easily blanch your own almonds at home by following these few simple steps: Put whole almonds (raw) into a heatproof mixing bowl. Bring about 3 to 4 cups of water to a boil and then pour the boiling water over the almonds. Allow to sit for exactly 1 minute – no more than that or the almonds will be too soft. Immediately drain into a colander or strainer and then rinse and cool with cold
water. Return the almonds to the empty mixing bowl. The skins of the almonds should be shriveled.
Using your fingers, rub the almonds; and the skins should easily come off. Discard the skins.