The mixture will seem grainy and thick while still in the food processor. Once you start kneading it, the mixture will smooth out and condense.

Don’t add too much water until you’ve gone through the kneading stage as this stage will let you know truly how much water needs to be added. It’s hard to tell before this stage if it’s too dry. Try pinching some in between your fingers and if it molds well, go to the kneading stage.

I’ve never had to add more than 3 teaspoons of water. So, be aware that it doesn’t take much liquid for this recipe to be successful.

I usually wrap this almond paste in plastic and leave it stored in the fridge for a month, sometimes longer.

I only use this recipe in baked goods. I’ve never used it raw due to the egg white. Be aware that almond paste is meant to be cooked into other recipes. This recipe specifically has that in mind.

Your end result may have black flecks in it. This is simply from the almond flour.

Various types of almond flour can cause your mixture to adjust in dryness and absorption. Sometimes I have to add water, sometimes I don’t. So, be aware that you might not have to add extra water.

If you don’t have a food processor, you can use a sifter or fork to ensure there are no lumps in the flour/sugar mixture. It’s important the lumps are removed.

When you remove it from the fridge, it will feel extra firm. This is ok and normal. Simply use a knife to slice it in order to get the amount you need.