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).

I want to bake almond horns from ITJB, and I am stumped.  The recipe calls for two additions of egg whites, "beaten."  But HOW beaten?  Does that mean with a whisk or fork for a minute or two or does that mean incorporating air?  I suppose it would specify if the latter, but I want to be sure.  Here's that beautiful almond paste: