Cathy's Almond Paste

Place the almonds in a food processor and pulse until they are finely ground into a coarse meal, being careful not to over-process into a paste prematurely.

Add the salt to the ground almonds in the food processor and pulse briefly to combine evenly.

Add the egg white to the almond and salt mixture in the food processor, then process continuously until the mixture begins to clump together and form a cohesive mass.

Add the almond extract to the mixture and process again until fully incorporated and a smooth, pliable paste forms.

Stop the food processor and scrape down the sides with a spatula to ensure all ingredients are evenly blended, then process for an additional 30 seconds.

Transfer the almond paste to a clean surface and knead briefly by hand to achieve a uniform, smooth texture.

Wrap the finished almond paste tightly in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld before using as a beverage flavoring base.