<<Disclaimer: Verify this information before applying it to your situation.>> 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. *Support summarization of posts, reply to the SENDER not the Celiac List*