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ALMOND PASTE

1 large egg + 1 yolk
1 tsp. lemon juice
1/2 tsp. vanilla essence
1/2 tsp. almond essence
12 oz (300 gm.) ground almonds
6oz. (150 gm) icing sugar, sifted
6oz. (150 gm.) caster sugar

1. Put egg, yolk, lemon juice, and essences into mixer bowl.
2. With mixer at low speed, beat until well blended
3. Put all remaining ingredients into second bowl.
4. Using a fork, work to a stiff paste with egg mixture
5. Turn out on to a surface dusted with sifted icing sugar, and knead until smooth.

Note

1. This Almond Paste is sufficient to cover the top and sides of a 7-8 inch (17.5 -20 cm.) rich fruit cake.
2. If Almond Paste is too soft, work in a little extra sifted icing sugar. If too stiff, add a little more beaten egg or lemon juice.