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

1. Place almond flour and powdered sugar in a food processor and pulse until combined and all lumps are broken.
2. Add (optional) almond extract and rose water and pulse to combine.
3. 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.)
4. Empty onto a work surface, knead just enough to smooth, and form into a log.
5. 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.