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Almond Paste

Ingredients

Combine almond flour, confectioner's sugar and salt in a food processor. Blend until well combined.
Add egg white and vanilla. Process until mixture becomes a ball (may need to dump it out and work it with your hands a little in the end, just to make it all come together)
Wrap it in plastic wrap. Store it up to a month in the refrigerator, and up to 3 months in the freezer.

I make this the night before I plan to use it and refrigerate it overnight. If you don't, the almond paste won't be the right texture (should be firm and somewhat dry).
I made this sugar-free by using Swerve confectioner's sugar in place of the regular confectioner's sugar in a 1-to-1 ratio. It worked perfectly.
To be honest, this recipe works *better* as a sugar-free recipe, When I made it using regular sugar it came out too wet and thus the almond cookies I made with it were too wet also.