Maria Lo Pinto's The Art of Making Italian Desserts from 1952 (which I cannot believe is currently going for $91.00 on Amazon!?!?!?!?!?) has 4 recipes for almond paste. I also have her The Art of Italian Cooking. Both were my sicilian grandmother's.
Anywho, from the dessert book two are italian and one of which calls for things like peppermint oil and green vegetable dye and the other calls for red vegetable dye and pistachios, another recipe is called macaroon paste which has 4 ingredients (almonds, sugar, vanilla, egg whites), and one is called French Almond Paste.
I'm not sure which you want, but I'll post the ingredients and paraphrase the technique for the French Almond Paste Recipe. I think this is within the rules.
1/2 lb. blanched almonds
1 1/4 cup powdered sugar
1/4 cup sweet butter
2 tbs. orange flower water (curacao or Benedictine (what is Benedictine??) may be substituted)
3 drops oil of bitter almonds
Grind the almonds and sugar. Add flavorings and grind. Incorporate one egg at a time. Incorporate softened butter. Beat until smooth. Refridgerate.
Lo Pinto says that it makes a smooth cake filling and is soft enough for pressing through a pastry tube for cake decorations.
Who knew I had such a treasure???
Please please let me know if you try it. I make the easter ring every year, and have since a little girl, and it's perfect.