⏳ Yield & Time

Yield: 1 cup servings

Preparation Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

🍽 Ingredients

• 1 cup Blanched almonds
• 1/2 cup Powdered sugar
• 1 teaspoon Almond extract

📖 Instructions

1. First things first, let's get those almonds ready! If you haven't already, blanch them. To blanch, cover the almonds with boiling water and let them sit for about 1 minute. Then, drain the water and rinse them under cold water. The skins should peel off easily now, making your life so much easier (trust me on this one!).
2. Once your almonds are blanched and the skins removed, let them dry completely. You can lay them out on a kitchen towel for a couple of hours or even overnight. Don't rush this part! We want those almonds nice and dry before processing.
3. Next, we're going to grind those almonds into a paste. If you're using a food processor, add the almonds and pulse until they form a paste, stopping to scrape down the sides as needed. Be careful not to over-process, or you'll end up with almond butter, and that's a whole different thing!
4. If you're braving the hand-grinding route (you go, champ!), use a mortar and pestle, or even the back of a spoon in a bowl, to crush and grind the almonds into a very fine paste. This will take some time and some serious muscle, but hey, we're making it from scratch, and that's something to be proud of.
5. Once your almonds are a fine paste, stir in the powdered sugar and almond extract. Use a rubber spatula to make sure everything is well combined. The paste should be smooth and pliable; if it's too dry, add a tiny bit of water at a time until you reach the right consistency. It should feel soft and spreadable.
6. Now that our almond paste is all ready, it’s time to store it properly. Spread it into a plastic container and seal it tightly. Store it in the refrigerator for up to a week, or in the freezer for longer storage. And there you have it; homemade almond paste, ready to be used in all your favorite recipes!

📝 Notes

• Make sure your almonds are completely dry before processing. Otherwise, the paste might be too oily.
• For a smoother paste, use a food processor or blender. If using a food processor, pulse until you get the desired consistency, scraping down the sides of the bowl as needed. Otherwise, grind by hand with a mortar and pestle.
• Store in an airtight container in the refrigerator for up to 1 week or in the freezer for longer storage. Thaw completely before use.
• Taste and adjust sweetness as you prefer. If you like it sweeter add a little more powdered sugar.
• You can add a pinch of salt to enhance the nutty flavor!