By Ron Liskey | December 16, 2023
Marzipan
Ingredients
- 1-1/2 cups very finely ground almond flour
- 1-1/2 cups powdered sugar
- 2 teaspoons pure almond extract
- 1 teaspoon food grade rose water
- 3 teaspoons water
Directions
- Place almond flour and powdered sugar in a food processor and pulse until combined and all lumps are broken.
- Add (optional) almond extract and rose water and pulse to combine.
- Add small amounts of water until mixture has the right consistency. If too sticky, add small amounts of almond flour. (Note: It will become firmer during refrigeration.)
- Empty onto a work surface, knead just enough to smooth, and form into a log.
- Wrap in plastic wrap, place in a small airtight container, and refrigerate.
Storage
Marzipan stays fresh for at least two weeks at room temperature, at least one month in a refrigerator, and up to six months in a freezer.
To prevent dehydration and hardening, keep it wrapped in plastic and stored in an airtight container.
To prevent almond oil from becoming rancid, protect from direct light and store in a cold, dark place.
Bring to room temperature before using.