I could not find any almond paste in our local store so I did my own… I used some of it in whipped cream that I served together with a banana cake. Lovely!
450 ml (1 lb) blanched almonds
250 ml (1 cup) water
500 ml (2 cup) sucanat
Mill the almonds in a blender or a coffee grinder.
Heat up water and add the sucanat. Let it cook, while stirring, until the temperature has reach 390°C (240F). If you don’t have a thermometer, just look at it and it will be done when the sucanat get thicker and you can form soft balls. Add the almonds and stir it well. Let the paste get cool and knead until it is smooth.