If you wish to avoid using raw egg to bind the aimond paste, mix the other liquid ingredients with a little water instead.
ingredients
1 3/4 cups (1/2 pound) ground almonds
1/2 cup golden superfine sugar
7/8 cup (4 ounce) golden Confectioner’s sugar
1 large egg
1 tsp lemon juice
1 tsp sherry
1 - 2 drops of vanilla extract
method
1. Put the ground almonds, superfine sugar and Confectioner’s sugar into a bowl and mix together. In a separate bowl, whisk the egg with the remaining ingredients and add to the dry mixture.
2. Stir well to mix, pounding gently to release some of the oil from the almonds. Knead with your hands until smooth. Cover until ready to use.
