Almond Paste - whole blanched almonds

Method

• 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.
• 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 one week.