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Listmates,

Recipes for making your own almond paste follow.  I only included
three.  I did a search on Google and found a lot of variations.  One
even included orange juice.  These are the more traditional ones.

Betsy
Austin, Texas

ALMOND PASTE, online at:
http://www.cooks.com/rec/doc/0,1811,152182-228203,00.html

1 lb. almonds
1 lb. confectioners' sugar
1 tsp. almond extract
3 egg whites, very slightly beaten

Blanch almonds and remove skins. Work almonds through a fine food
grinder twice or work in a blender or food processor. Mix thoroughly
with sugar. Add extract. Stir in egg whites to make a firm paste;
knead for 5 minutes with hands to draw out the oil in the almonds.


ALMOND PASTE, online at:
http://www.cooks.com/rec/doc/0,1811,153183-231202,00.html

1 c. whole blanched almonds or 1 1/3 c. slivered almonds
1 1/3 c. sifted powdered sugar
2 tbsp. water
1/2 tsp. almond extract (optional)

Place almonds in a single layer on cookie sheet. Bake at 300 degrees
for 10 minutes. Do not brown. Cool 5 minutes. Place almonds in food
processor bowl using steel blade, process for 1 minute until almonds
are ground. Add sugar, water, and extract (if stronger almond flavor
is desired). Process 15 seconds until a ball is formed. Use
immediately or wrap in plastic wrap and refrigerate. Can be frozen.

ALMOND PASTE, online at:  http://www.recipelink.com/mf/31/9457
From: Christy.AZ (08:28:03)

Makes approximately 1 pound

2 cups whole almonds, preferably Mission
1 cup sugar
1/2 cup water
2 tablespoons light corn syrup
a few drops of almond extract

Cover the almonds with boiling water and let them stand for at least
a minute. Slip off the skins with your fingers. If they are very
stubborn, cover them again with boiling water or let them soak and
remove them just a few at a time to work on.

Combine the sugar, water, and corn syrup in a pan and cook, without
stirring, until the temperature is 235 degrees F. Then stir in the
almond extract.

While the syrup is heating, preheat the oven to 250 degrees F. Put
the peeled almonds on a cookie sheet and leave them just long enough
to dry out and warm up, about 8 to 10 minutes. Then, while they're
still warm, grind them in a food processor until the texture is fine
and smooth. If necessary, add 1 or 2 tablespoons of water to loosen
the mixture and make it easier to process.

With the food processor going, gradually pour in the syrup in a slow,
steady stream. Process until the paste is uniform. Remove it from the
work bowl, wrap it well in plastic wrap, and refrigerate it until
needed. To make it soft and easy to work with, put it in a warm
place, such as on top of the stove while the oven is on, or heat it
in a double boiler or a steamer set over simmering water.

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