• 125 gr almonds without skin
• 125 gr white sugar
• 1 egg

1. Grind the almonds, beat the egg and mix together with the sugar through the almonds till you have a smooth but substantial paste.
2. Roll it in plastic folie or put it an airtight can and keep a few weeks refrigerated before use.

Almond paste is used for cookie and pastry fillings. The recipes with almonds are very old, already mentionned by the Old Greeks (Odysseus kitchen) and in the in the "Bible" (Numeri 17:8) The following is from "Jannekes recipes"...recipes for St. Nicholas/Christmas.