Almond Paste


Yield: 7oz (200g)


  • 1½ cup (225 g) almonds

  • 1½ cup (150 g) confectioners’ sugar

  • 1 egg white

  • 1 tsp (4 g) kosher salt


Add the almonds and sugar to a food processor fitted with the blade attachment and process until smooth, 1 to 2 minutes. It should be the consistency of sand.

Add the egg white and kosher salt to the food processor and process to incorporate, about 30 seconds.

Scoop into an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.