Pour 2 cups of raw, blanched whole almonds into the bowl of a food processor fitted with the S-blade attachment.

Pulse the almonds in 8 to 10 short bursts until they resemble coarse breadcrumbs or wet sand, keeping the processor off between pulses.

Process continuously for 3 to 4 minutes, stopping every 30 seconds to scrape down the sides with a rubber spatula, until the natural oils release and the mixture becomes creamy.

Add 2 tablespoons of powdered sugar and a pinch of sea salt, then process for an additional 30 to 60 seconds to distribute evenly.

Add 1/4 teaspoon of almond extract if desired and pulse 2 to 3 times to incorporate evenly.

Scrape the almond paste into a small bowl, taste and adjust sweetness or salt as needed.

If the paste is too thick, add 1 teaspoon of water or almond milk and pulse briefly; if too thin, process for another minute until desired consistency is reached.

Transfer the finished almond paste into an airtight glass jar and store in the refrigerator for up to three weeks or freeze for up to three months.