Gather your ingredients: Blanched almonds, confectioners' sugar, egg white, almond extract (optional), and a food processor.
Grind the almonds: Pulse the almonds in the food processor until they become a fine powder.
Sift half the sugar: Add half of the confectioners' sugar to the ground almonds and pulse to combine.
Incorporate remaining sugar: Add the remaining confectioners' sugar and pulse again until well mixed.
Prep the egg white: Lightly beat the egg white in a separate bowl.
Flavor it up (optional): Add almond extract to the egg white for a stronger almond flavor, if desired.
Combine wet and dry ingredients: Add the egg white mixture to the almond and sugar mixture in the food processor.
Process until smooth: Pulse the food processor until the mixture comes together and forms a cohesive paste.
Adjust consistency (optional): If the paste is too sticky, add a bit more confectioners' sugar, one tablespoon at a time, until it reaches a smooth, workable texture.
Shape and store: Wrap the finished almond paste tightly in plastic wrap and store in the refrigerator for up to a week, or freeze for up to 3 months.