Homemade Almond Paste

• 6 ounces (about 1 cup) blanched almonds
• ½ cup

To blanch brown-skinned almonds, cover the nuts with boiling water and let them stand 5 minutes. Drain, then quickly slip the skin from the nuts. Dry between paper towels, spread on a jelly-roll pan or baking sheet, and put in a preheated 250° oven for about 15 minutes