1 pound slivered blanched almonds
3 cups confectioners' sugar
2 large egg whites
2 tablespoons water
1 teaspoon almond extract
Pinch of salt

Grind almonds to a powder in a food processor or blender. Add sugar and blend well. With the motor running, add remaining ingredients and process until a smooth paste is formed. Transfer the almond paste to clean jars and refrigerate or freeze for up to three months.

Makes 1 3/4 cups.