1× Recipe
Ingredients
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- 1½ Cups Almond Flour
(190g, aka flour meal, finely ground blanched) - 1½ Cups Icing Sugar
(180g) - 2 Tsp Almond Extract
(10ml) - 1 Tsp Water
5ml - 1 Egg Whites
Method
In a food processor
- 1½ Cups Almond Flour
(190g, aka flour meal, finely ground blanched) - 1½ Cups Icing Sugar
(180g)
1
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 more powdered sugar and almond meal. Keep in mind that it will become firmer after it's been refridgerated.
2
Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, struggle to wrap it up in plastic wrap while Andrea tries to steal a taste, then refrigerate.
3
Will keep for at least a month in the refrigerator or 6 months in the freezer, if you can hide it away from Henry under the frozen tortellini.