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.
Add sugar and lemon zest and pulse a few times.
Add egg and pulse until smooth and even.
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.
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)
Recipe from Live Eat Learn at https://www.liveeatlearn.com/whole-almond-paste-with-lemon/.