Amandelspijs
Ingredients
- 500 g blanched almonds
- 500 g Sugar
- 1 or 2 pcs Eggs number of eggs depending on final structure.
- 0,5 pcs Lemon zestes
- 1/4 teaspoon Salt
Instructions
- Place almonds in a food processor; cover and process until smooth. Add the sugar, eggs, lemon zestes; cover and process until smooth.
- Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.