Almond Paste Recipe

Dust a marble slab or board with the confectioners' sugar. Put the granulated sugar and 1 cup water in a 3-quart heavy pot and stir to blend. Bring to a boil over moderate heat, stirring until sugar is dissolved, cover, and let boil for 2-3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Cook without stirring to the soft-ball stage(240 degrees F.). Remove from the heat and stir in the almonds and orange juice, stirring until creamy. Turn out onto the slab or board and let stand until cool, then knead together. Wrap in a piece of damp cheesecloth and store in an airtight container in the refrigerator. Let it mellow for a week before using, then let it come to room temperature and knead it briefly to soften.