225 gr finely ground almonds

225 gr granulated sugar

30 ml sugar syrup

half tsp vanilla extract

2 fresh egg whites

half tsp almonds extract

Blend in a mixer almond flour and sugar. Add vanillla and almonds extracts.

Add the egg whites and blend again, add slowly the sugar syrup.

The mixture will become hard and sticky. Use it as needed. If you do not use itimmediately preserve i tinto the fridge for 1 week maximum. The almonds paste is necessary in many recipes such as Lemon Drizzle (check it out).