Toasted Nut Paste
|Hazelnuts/Blanched almonds||1 Pound (Whole Or Large)|
|Powdered sugar||2 Cup (32 tbs)|
|Egg whites||6 Tablespoon, beaten|
Spread nuts on a 10 by 15-inch rimmed baking sheet and toast in a 350° oven until pale gold (10 to 15 minutes).
If using hazelnuts, pour hot nuts onto a dishtowel and fold to enclose.
Rub briskly to remove as much of skins as possible, then lift nuts from cloth.
Let nuts cool.
Insert metal blade.
Place cooled nuts in work bowl and coarsely chop.
Then remove about two-thirds of the chopped nuts from bowl.
Process nuts remaining in bowl until mealy; set aside.
Return remaining chopped nuts to bowl, half at a time, and process until mealy.
Return all nuts to work bowl.
Add powdered sugar.
With motor running, add 5 tablespoons of the egg whites.
Process continuously just until mixture begins to hold together.
Add more egg whites if needed.
Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 2 weeks.