Almond paste

Grind the almonds (without the brown peel) with a almond mill or a mincing machine.

Beat the egg and add with the sugar to the grounded almonds.

Knead to a smooth but firm mixture.

Wrap in plastic foil or in an airtight bag and let rest a couple of weeks in the fridge.

Use the almond paste for example for a Dutch Christmas ring or banquet bar.

When made with icing sugar you'll get marzipan.