1 lb sifted icing sugar
8 oz ground almonds
1-2 separated egg-whites
1 tsp orange-flower water
1 tsp rose water
A few drops of Noyau

Mix the sugar and ground almonds together in a large bowl. Make a hole in the centre of the ingredients and put in the orange-flower water and rose water, about half of an egg-white and a few drops of Noyau. Start working up the mixture with a table knife, adding more egg-white sparingly to make a firm paste. Then knead smoothly for a few minutes and cover the bowl with a damp cloth until ready to use.

Don�t use almond essence, because it often gives a bitter flavour that puts people off almond paste. You can usually buy small bottles or even miniatures of Noyau at good quality wine shops and it will keep for a long time. The delicate flavour that it provides will enable you to win many converts to the delights of almond paste.