Almond Paste

Ingredients:

250g caster sugar

250g ground almonds

1 large egg

2 Tabsp Cointreau (optional) ... remember that cooking will remove the alcohol and leave the flavour.

Instructions:

Sieve the caster sugar and the ground almonds into a mixing bowl.

Give the egg and the Cointreau (if using) a quick mix to combine.

Add the egg to the sugar and almond mixture.

Mix together until a stiff paste is formed.

Use immediately or baking paper and store in the refrigerator.

Notes:

Almond paste may be kept in the freezer for up to 6 months. Bring back to room temperature before using.