Article: Place your blanched almonds in a food processor, cover the machine, and process at high speed until it develops a smooth consistency. The consistency of the ground almonds should be similar to a coarse-grain flour. They do not need to be a fine powder, but you should not be able to see any noticeable chunks of almond. If you notice that the almonds are grounding unevenly in the food processor, pause it and stir with a spatula before starting the machine back up again. Use a blender if you do not have a food processor. Add the powdered sugar, egg white, almond extract, and salt to the food processor, along with the ground almonds. Cover the machine again and process at high speed until smooth and evenly blended. Depending on the strength of your food processor, it could take 10 minutes or more before an actual paste forms. When you are finished processing the ingredients, a thick clay-like paste should form inside the machine. Scoop out the almond paste in 1/2 cup (125 ml) portions. Use your hands to shape these portions into balls or loaves. Center each portion in the middle of a sheet of plastic wrap and wrap the almond paste tightly. Place each wrapped portion into an airtight container and label it with the contents, amount, and date. Labeling the container will make it easier to keep track of how long the almond paste has been in storage. You could simply use a covering of plastic wrap, or you could skip the plastic wrap and place the almond paste in a resealable plastic bag or plastic container. Doubling up is not necessary, but it does improve the freshness and longevity of the almond paste as time passes. You can either refrigerate or freeze almond paste. In the refrigerator, it should last for 1 month. In the freezer, it should last for 3 months. Butter is not an essential ingredient, but adding it into the almond paste can make the final product smoother and less sticky. Wait until you are ready to use the almond paste before kneading the butter in. Soften the butter and cut it into small cubes. Roll out the almond paste and scatter the butter on top. Fold and knead the almond paste and butter to combine them. Stop once you can no longer see any visible traces of butter left behind.

What is a summary?
Ground the almonds using a food processor. Add the other ingredients. Divide the almond paste into portions. Wrap the almond paste in plastic wrap. Store it in cool temperatures. Knead the butter in before using it, if desired.