You do NOT have to spend big bucks on the canned stuff to get good almond paste.
1 3/4 cups (175 grams) ground blanched almonds
1 1/2 cups powdered sugar
1 large egg white
teaspoon almond extract
1/4 teaspoon salt
Place almonds in a food processor; cover and process until smooth.
Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.