Almond Paste

Directions

1. 1
   Combine the almonds and the 1 1/2 cups confectioners sugar in a food processor fitted with a steel blade.
2. 2
   Pulse the mixture until it is finely ground (about 1 minute), then add the egg white and process until the mixture forms a ball (about 30 seconds).
3. 3
   If the almond paste seems sticky, add more confectioners sugar, 1 tablespoon at a time, until it is smooth.
4. 4
   Tightly wrapped in plastic, the almond paste will keep for 3 months in the refrigerator or 6 months in the freezer.
5. 5
   Bring the almond paste to room temperature before using.
6. 6
   Substitute any nuts for the almonds.
7. 7
   Some nuts may require a few tablespoons more confectioners sugar to offset the stickiness caused by their higher oil content.