Blitz: In a food processor, grind almonds until you reach a fine powder consistency. Be sure not to let this progress into almond butter, which may occur if you over process it.
Flavor: Add sugar and lemon zest and pulse a few times. Add egg and pulse until smooth and even.
Shape: Shape paste into a log and wrap in plastic wrap. Let set in fridge for about 4 hours before use. Use within a few days or store in the freezer.
Notes
Great for use in apple pies/crumbles/strudels, to make marzipan, as a base in coconut macaroons, and of course in these perensloffen.Nutrition: 85 calories, 13.7 g carbs, 3.2 g fat, 1.6 g protein, 4 mg sodium (per 1 tablespoon, 1/16 recipe)