Marzipan

• It will keep at least a month in refrigerator or 6 months in the freezer
• Makes 13-14 oz

Ingredients

• 1 1/2 cups very finely ground blanched almond flour/meal
• 1 1/2 cups powdered sugar
• 2 tsp quality pure almond extract
• 1 tsp quality food grade rose water
• 1 egg white

Directions

1. Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps broken up
2. Add in the almond extract and rose water, pulse to combine. Add the egg white and process until a thick dough forms. If the mass is too wet and sticky, add some more almond flour. Keep in mind that it will become firmer after it's been refrigerated
3. Knead it a few times and form it into a log and refrigerate