Marzipan

Ingredients

1 cup (96g) almond flour (see recipe note)

2 cups (227g) powdered sugar

1/2 teaspoon almond extract

2 tablespoons water

Place the almond flour and powdered sugar in a food processor and process until fully combined and finely powdered, about 2 minutes. Pause a couple of times to scrape the sides and corners with a rubber spatula.
Add the almond extract and water and run the food processor until the mixture comes together into a smooth ball, 1 to 2 minutes. If the mixture is still too dry to come together after 2 minutes of processing, add extra water, a teaspoon at a time, processing for a minute after each addition. It should come together into a thick paste resembling fondant icing or playdough.
Remove the marzipan from the food processor onto a clean surface, using a spatula to get any bits under the blades that weren’t incorporated. Use your hands to gently knead the marzipan on the counter for about 30 seconds, just to ensure everything is evenly combined and smooth.
Roll the marzipan into a log, wrap it in plastic, and refrigerate until ready to use. The marzipan will firm up slightly in the refrigerator.
Store the marzipan in the refrigerator wrapped air-tight in plastic wrap for up to 10 days or frozen for up to 3 months.

To defrost the marzipan, leave in in the refrigerator, wrapped, overnight or for at least 3 to 4 hours before using.

Almond Flour