|Ground almonds||2 Cup (32 tbs)|
|Confectioner' s sugar||1 Cup (16 tbs)|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Almond extract||1 Teaspoon|
|Egg||1 , beaten|
Mix the almonds, confectioner's sugar, superfine sugar, lemon juice and almond extract just long enough for them to be well- blended .
With the machine running, add the egg through the feeder tube until the mixture blends into a firm paste.
Do not overwork the paste or the oil will run out and discolor any icing placed on top.
Note Two eggs may be necessary if they are small.
Egg yolks may be used for almond paste (and the whites used for a royal icing) but this gives a dark yellow paste.
For a pale and delicate almond paste, use egg whites only.