Almond Paste (Amandelspijs)

A Dutch confection used in festive baked goods. From my mom's favourite cook book that's older than I am.

Pages 330-331 from the Dutch cookbook from Margriet, circa 1954.

Ingredients

• 125 grams almonds
• 125 grams sugar
• 1 large egg
• Some lemon zest

(yields 250g almond paste)

Preparation

• In a saucepan, cover almonds with cold water, bring to a boil
• Remove from heat as soon as the water boils, let cool
• Peel the skins from the almonds
• Grind the almonds in an almond mill (or food processor)
• Add the remaining ingredients
• Re-grind the combined mass (or re-process to a paste)
• Place the so-called "spice" in a sealed container with a damp cloth, leave overnight or for several days