For the almond paste, place the almonds in boiling water and simmer for about 1 minute. Remove almonds from water and quench in ice-cold water. Now the almonds can be easily peeled.
Place almonds in a high-powered blender and blend until fine. Keep taking breaks so that the paste and the blender do not get too hot.
Blend until a fine paste is obtained. If you add oil, the puree is easier to puree. Pour into a screw-top jar and store in the refrigerator. Keeps about 4 weeks.