I buy almond paste by the pound in the bulk area of an Italian store. It's not that I use it very often throughout most of the year, but at Christmas and Easter I probably use over a pound for both holidays. So every November I buy a "lump" of almond paste, use what I need for Christmas baking, then wrap it in plastic, then foil, then put it in a freezer bag in the freezer for use the following spring. Let it thaw completely for at least a day in the refirgerator before using. And I sometimes have it leftover from Easter baking and will then rewrap it and use it the next Christmas. I've never noticed a discernable difference between the frozen-then-thawed and the fresh almond paste.
Can't you just eat what I put in front of you? Do you have to know what it is?
Ria Parkinson, Butterflies (BBC, 1978-83)