250g caster sugar
250g ground almonds
1 large egg
2 tblsp Cointreau (optional)
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 wrap in cling wrap and store in the refrigerator.
Almond paste may be kept in the freezer for up to 6 months. Bring back to room temperature before using.