Makes approximately 1 pound.

INGREDIENTS

  • 1 1/2 cupswhole blanched almonds
  • 1 2/3 cupsconfectioners sugar
  • 1/4 cupegg whites

  • DIRECTIONS

    In a food processor, grind the almonds into a fine powder, approximately 2 minutes. Add the confectioners sugar and blend well.Transfer the mixture to a large bowl and with a wooden spoon blend in the egg whites until smooth. On a flat surface lightly dusted with confectioners sugar, roll out the
    almond paste into a 14″ long x 1″ round log. Wrap in parchment paper and refrigerate for 1 hour.

    When rested, cut the log in two.On a smooth clean surface, roll out each piece to double its length, approximately 20 inches. Flatten each roll with your fingertips. Using a knife or a metal spatula, score the tops of the logs with crisscross marks. Coil each log and place on a serving plate. Refrigerateuntil ready to serve. You can store in a closed container in the refrigerator for one week.