In the bowl of a food processor fitted with the blade, add the almond flour, powdered sugar and salt. Pulse a few times to blend the mixture.
Add the egg white and extract. Pulse several times until the mixture is fully incorporated and becomes a smooth paste.
Use right away or store refrigerated, tightly wrapped for up to one week or frozen for up to 3 months.
Recipe yields 1 scant cup.If a food processor is not available, the almond paste can be made by hand using a mixing bowl and a stiff wooden spoon. Pasteurized egg white in an equal measure may be substituted for the raw egg white.