Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups very finely ground blanched almond flour/meal
  • 1 1/2 cups powdered sugar
  • Sugar-free and diabetic alternative: use 1 1/2 cups Swerve Confectioner Sweetener
  • 2 teaspoons quality pure almond extract
  • 1 teaspoon quality food grade rose water
  • 1 egg white

Instruction

  • 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. If the mass is still too wet and sticky, add some more almond flour. Keep in mind that it will become firmer after it's been refrigerated.
  • 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 13-14 ounces.