This recipe is enough to coat the top and sides of a 20cm round rich fruit cake
350g ground almonds
175g icing sugar, seived
175g caster sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
1 egg, beaten
Apricot jam, to brush the cake with and help the almond paste stick
In a bowl, mix together the ground almonds, icing sugar and caster sugar.
Add the lemon juice, almond extract and just enough of the beaten egg to mix to a fairly pliable paste. Bring it 'together' with your fingers.
Turn out onto a surface lightly dusted with icing sugar.
Finally, knead until the paste is smooth, then roll out according to your recipe.