Place almonds and ½ of the powdered sugar in a food processor or large chopper fitted with a steel blade. Process until the nuts are finely ground. The sugar helps prevent the nuts from turning into butter, but still be careful not to over-process. Add the rest of the sugar and pulse a few times to combine. Add the egg white and continue to process until the mixture turns into a ball, which only took a few seconds for me. If it’s sticky, add more powdered sugar, a little at a time. Use at once or wrap in plastic wrap and store in the refrigerator for up to 3 months. Or put wrapped almond paste in a sealed bag and freeze for up to 6 months.
Recipe by Jazzy Gourmet Cooking Studio at https://jazzygourmetblog.com/2013/04/homemade-almond-paste/