Yield: Makes approximately 1 pound-perfect for making my Amaretti Italian Cookie
- 1 1/2 cups whole blanched almonds
- 1 2/3 cups confectioners sugar
- 1/4 cup egg whites
1. 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.
2. 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. Refrigerate until ready to serve. You can store in a closed container in the refrigerator for 2 weeks or freeze for up to 2 months.