Homemade Italian Almond Paste Recipe
1 pound of blanched almonds
3 tablespoons lemon juice
2 cups sugar
1 cup water
1 teaspoon almond extract
Process almonds in the food processor until it looks like cornmeal no chunks.
Add the almond extract and lemon juice, pulse till combined. Place in a heat safe bowl.
Add the sugar and water to a small saucepan and boil till 240 degrees on your candy thermometer.
Pour this into your bowl of almond and stir gently together careful it's hot! Cool until easy to touch.
Place all of this into a electric mixer bowl that has a dough hook attachment and let the mixer knead this dough for around 4 minutes. Or if you have a big enough food processor place it all back into that for around 30 to 40 seconds. Roll into logs and into storage bags with plastic wrap around it or place in a glass jar with lid and stored in the refrigerator for 1 month. It makes 3 pounds.
This will last up to a year making them into logs and vacuum sealing them or freeze them wrapping them twice in plastic wrap then freezer bags. Since there isn't anything in it to spoil you can thaw out on your table until room temperature before using.
Here are some recipes to use it in:
Almond Paste Cookies
Almond Paste Cake
Almond Paste Coffee Cake
Amaretto Mascarpone Cake