I just (hooray!) made almond paste for the first time. I made half the recipe in ITJB. I used my food processor and added a couple TBSP of water after the almonds were processed the first time, and that enabled the mixture to be finer and smoother. I didn't have kirsch or simple syrup, so I used 1 1/2 tsp. of almond extract. I think next time I'll try using my super-duper blender, which I think will grind the almonds finer, but I'm not complaining (see below).