2 cups whole almonds, preferably Mission

1 cup sugar

1/2 cup water

2 tablespoons light corn syrup

A few drops of almond extrac

Cover the almonds with boiling water and let them stand for at least a minute. Slip off the skins with your fingers. If they are very stubborn, cover them again with boiling water or let them soak and remove them just a few at a time to work on.

Combine the sugar, water, and corn syrup in a pan and cook, without stirring, until the temperature is 235 degrees F. Then stir in the almond extract.

While the syrup is heating, preheat the oven to 250 degrees F. Put the peeled almonds on a cookie sheet and leave them just long enough to dry out and warm up, about 8 to 10 minutes. Then, while they're still warm, grind them in a food processor until the texture is fine and smooth. If necessary, add 1 or 2 tablespoons of water to loosen the mixture and make it easier to process.

With the food processor going, gradually pour in the syrup in a slow, steady stream. Process until the paste is uniform. Remove it from the work bowl, wrap it well in plastic wrap, and refrigerate it until needed. To make it soft and easy to work with, put it in a warm place, such as on top of the stove while the oven is on, or heat it in a double boiler or a steamer set over simmering water.

Orange Almond Paste

1 recipe almond paste

grated zest of 4 large oranges, or more to taste

2 teaspoons orange flower water, or to taste (or 1/2 teaspoon orange extract or to taste)

1 drop orange food coloring, or more

 

Knead the almond paste with the rest of the ingredients or mix them in the food processor. Make any other additions, such as more orange flower water or coloring, gradually and carefully. The flavors will deepen as the paste ripens

Rose Almond Paste

1 recipe almond paste

a few drops of beet juice or red food coloring

1 to 2 teaspoons rose water, or to taste (or 1/2 teaspoon cherry extract or to taste to make Cherry Paste)

 

Knead the almond paste with a few drops of beet juice or food coloring until it is as pink as you wish. Then work in rose water to taste.

Pistachio-Almond Paste: DO NOT use pistachios if it will be part of a marzipan or other recipe that is being used in a hot, humid climate. Pistachios have a lot of oil in them and the heat just brings it out more.

1. In the Almond Paste Recipe, replace 1/2 cup of the almonds with 1/2 cup unsalted pistachio nuts. 
2. Put the pistachios in a preheated 350 degree F oven for about 10 minutes to dry and loosen the skins; then remove the skins by rubbing them in a textured cloth towel. They should come right off. 
3. Work the pistachio nuts with the almonds in the food processor. 
4. If you wish to end up with a uniform pale green color, add either some concentrated spinach juice, a drop or 2 of green food coloring, or about a tablespoon of powdered Japanese green tea, Matcha.