Almond Paste

• 1 & 1/2 Cups Whole Blanched Almonds  Bulk Aisle 5   
• 1 & 2/3 Cups Confectioner’s Sugar  Aisle 2
• 1/4 Cup Egg Whites – Aisle 1

In a food processor, grind the almonds into a fine powder, approximately 2 minutes.  Add the confectioner’s sugar & blend well.  Transfer the mix to a larger bowl & blend in egg whites until smooth.  On a flat surface, lightly dusted with confectioner’s sugar, roll out the almond paste into a 14” round log.  Wrap in parchment paper & refrigerate for 1 hour.

Cut log in two.  On a smooth surface, roll out each piece to double its length to 30”.  Flatten each roll  with fingertips.  Using a knife score the tops of logs with crisscross marks.  Coil each log and place on a serving plate.  Refrigerate until ready to serve.  You can store in closed container in fridge for one week.

Source: www.epicurious.com