I used unblanched almonds for this recipe, you'll have to soak and skin them. You could use blanched almonds for faster results!
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150g whole unblanched almonds
100g icing sugar
1 1/2 tablespoons almond extract
1 egg white (as needed)
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Method Prep:40min › Cook:10min › Ready in:50min
Soak whole unblanched almonds for 20 minutes in 500ml hot water. Rinse with cold water and skin them one by one.
Add blanched almonds to a food processor and pulse until the almonds are coarsely ground and feel like wet sand.
In a large bowl, combine ground almonds, icing sugar and almond extract. Mix until creamy. Add some of the egg white if needed to make it creamier. Put in fridge until needed; it tastes better if you store it in the fridge overnight.