marzipan/almond paste

By tinathorn

Ingredients

• 1 1/2 cups almond flour/meal (either blanch and grind the almonds yourself or buy almond meal)
• 1 1/2 cups powdered sugar
• 2 teaspoons pure almond extract
• 1 teaspoon quality food grade rose water
• 1 egg white (vegan: use egg substitute or 2 tablespoons corn syrup) (see Note)

Details

Servings 12
Preparation time 5mins
Cooking time 5mins
Adapted from daringgourmet.com

Preparation

Step 1

Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.
Makes about 12 ounces of marzipan or almond paste