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Combine the almond flour and confectioners' sugar in the work bowl of a food processor or in the bowl of a stand mixer. Process or mix to blend briefly, just to combine.
Add the egg white, salt, and almond extract, processing or mixing until the mixture comes together and forms a malleable ball.
Remove the almond paste from the processor or mixer, scraping any residue from the sides of the bowl.
Shape the paste into a log or round. Double wrap it in plastic and refrigerate until ready to use.
Store almond paste, tightly wrapped, for up to 1 month in the refrigerator, or up to 3 months in the freezer.