📖 Instructions

1. First things first, let's get those almonds ready! If you haven't already, blanch them. To blanch, cover the almonds with boiling water and let them sit for about 1 minute. Then, drain the water and rinse them under cold water. The skins should peel off easily now, making your life so much easier (trust me on this one!).
2. Once your almonds are blanched and the skins removed, let them dry completely. You can lay them out on a kitchen towel for a couple of hours or even overnight. Don't rush this part! We want those almonds nice and dry before processing.
3. Next, we're going to grind those almonds into a paste. If you're using a food processor, add the almonds and pulse until they form a paste, stopping to scrape down the sides as needed. Be careful not to over-process, or you'll end up with almond butter, and that's a whole different thing!
4. If you're braving the hand-grinding route (you go, champ!), use a mortar and pestle, or even the back of a spoon in a bowl, to crush and grind the almonds into a very fine paste. This will take some time and some serious muscle, but hey, we're making it from scratch, and that's something to be proud of.
5. Once your almonds are a fine paste, stir in the powdered sugar and almond extract. Use a rubber spatula to make sure everything is well combined. The paste should be smooth and pliable; if it's too dry, add a tiny bit of water at a time until you reach the right consistency. It should feel soft and spreadable.
6. Now that our almond paste is all ready, it’s time to store it properly. Spread it into a plastic container and seal it tightly. Store it in the refrigerator for up to a week, or in the freezer for longer storage. And there you have it; homemade almond paste, ready to be used in all your favorite recipes!