Place the almonds in a food processor and process until very finely ground.
Using a wooden spoon, mix the confectioner's sugar with the ground almonds until they are completely blended.
In a separate bowl, break the eggs and beat until they are frothy.
Pour them into the sugar and almond mixture.
Work the mixture using a clean odor-free wooden spoon or a spatula first and then using your hands until it comes away from the sides of the bowl.
Almond paste can be held for several days when wrapped in plastic film and stored in the refrigerator.
Notes: The proportion of the ingredients can be modified according to the end result that you wish to achieve; for example, you can use double the amount of sugar in respect to the almonds to obtain a sweeter and denser paste.
You don't necessarily have to use confectioner's sugar, which makes for a very smooth paste.
You can use ordinary sugar to obtain a more granular effect.
Eggs: The function of this ingredient is to bind the sugar and the almonds.
If you use only egg whites, you will obtain a soft paste, while whole eggs give a more medium-textured paste.
Almond paste made with egg yolks is thick and compact.
When you are mixing the almond paste, the egg should be added gradually, with a small amount of orange flower water.
If you see that the paste is becoming too wet, you can keep back some of the eggs.
Mixing almond paste: Be careful not to handle the mixture for too long: if almonds get too hot, they tend to give out their oil, and the paste will turn out greasy.