The high proportion of nuts to sugar makes this paste a good choice for flavoring cake batters (see Marzipan Cake) and for the centers of bonbons (simply dip 1-inch balls of it in tempered chocolate); or use it to stuff the cavities of dried dates. This recipe can be doubled and processed in batches or in a large-capacity food processor.

Combine in a food processor:

Process until the nuts are very finely ground. Add:

Process until the mixture is thoroughly blended and moist enough to hold together when pressed in your hand. If it seems a bit dry, add a teaspoon or so of water and process to combine.

Remove the paste from the processor and knead several times, just to bring the paste together, on a surface dusted with:

The paste is now ready for use. Or store at room temperature, wrapped tightly in plastic, for 1 week; for long-term storage, refrigerate for up to 4 weeks, or freeze for up to 3 months. Bring to room temperature before using. If the paste seems very hard, knead in by hand, or beat in with a stand mixer fitted with the paddle attachment: