adapted from here (post includes credit links)
150 g blanched almond meal
1/4 cup lemon juice
1/4 cup dry white wine
1/4 cup water
3 TBSP sunflower (or olive, or canola) oil
2 large (or 3 small-medium) cloves garlic
3/4 tsp fine sea or kosher salt
Heat oven to 350.
Blend all ingredients with an immersion blender until smooth.
For a softer spread, divide evenly between two 10-oz ramekins. Bake 40 minutes, until puffed and golden brown on top. The spread can be used immediately as a pizza or tart base before baking, or let cool before serving on a tartine or crackers.
Alternately, to mold, line two 10-oz ramekins with a double layer of cheesecloth. Divide the mixture evenly between the ramekins, fold cheesecloth over, and chill for at least 3 hours, or up to overnight. (In a pinch, chill in the freezer for 30 minutes.) Use the cheesecloth to lift the pate from the ramekins, carefully transfer to an oiled baking sheet (without cheesecloth), and bake for 40 minutes, until golden. Let cool thoroughly before serving.