Homemade Almond Paste

• 1 1/2 cups blanched almonds
• 1 1/2 cups powdered sugar
• 1 egg white *see note
• 1 1/2 tsp gluten free almond extract
• 1/4 tsp salt

  * Note: You can use 2 tsp of meringue powder and 2 TB water to replace the egg white.

  Place the almonds in the bowl of a food processor and pulse until smooth. Add the sugar, egg white, extract and salt and pulse until smooth. This will last for 1 month in the refrigerator or 3 months in the freezer. Makes 1 1/2 cups.