I have seen a few recipes for almond paste, including the link provided by AntoniaJames and I want to try to make it myself. I do not have a food processor but do have a lb bag of almond meal/flour. Should I just figure out the weight of a cup of almonds ( do you think sliced or whole makes much difference?) and substitute in an equal weight of the almond meal? I made almond horns last night, probably my first foray in 30 years into cookie baking. . They came out really well and I would like to make again but that almond paste is expensive stuff.
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