DIY Almond Paste

• servings: 6 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1 3/4 cups (168g) King Arthur Almond Flour

1 1/2 cups (170g) confectioners' sugar

1 large egg white

1/8 teaspoon table salt

1 to 1 1/2 teaspoons almond extract, to taste

Directions

Combine the almond flour and confectioners' sugar in the work bowl of a food processor or in the bowl of a stand mixer. Process or mix to blend briefly, just to combine.

Add the egg white, salt, and almond extract, processing or mixing until the mixture comes together and forms a malleable ball.

Remove the almond paste from the processor or mixer, scraping any residue from the sides of the bowl.

Shape the paste into a log or round. Double wrap it in plastic and refrigerate until ready to use.

Store almond paste, tightly wrapped, for up to 1 month in the refrigerator, or up to 3 months in the freezer.

Nutrition

• Serving Size: 1/4 cup (63g)
• Calories: 280
• Total Fat: 15g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 65mg
• Total Carbohydrate: 34g
• Dietary Fiber: 3g
• Total Sugars: 29g
• Protein: 7g