In the bowl of a food processor fitted with a metal blade, add the blanched almonds. Im using slivered because they process easily, but whole blanched almonds work great.

Add the 2 egg whites.

Add 2 teaspoons pure almond extract.

Process until the mixture forms a ball.

20 ounces. Perfect

I live to divide the paste in half. I make 2 10-ounce longs. Wrap in plastic wrap and refrigerate until ready to use.

How easy was that? Yes, this does make a large batch. I figure that I might just as well make extra and refrigerate what I dont use. You can, also, store extra almond paste in the freezer. It will last even longer when frozen.

Add the granulated sugar.

Process until the almonds and sugar are a fine powder.

Add the 4 tablespoons butter that has been softened to room temperature.