Makes about 1 cup
  • 1½ cups (216 grams) almond flour
  • 1½ cups (183 grams) confectioners’ sugar
  • 1 egg white
  • 2 teaspoons (10 grams) vanilla
  • 2 teaspoons (10 grams) almond extract
  1. In the work bowl of a food processor, combine almond flour and confectioners’ sugar; pulse until combined. Add egg white, rosewater, and almond extract. Process until mixture holds together. If mixture is too dry, add a bit of water, 1 teaspoon at a time. Store Marzipan wrapped tightly in plastic wrap and refrigerated for up to 1 month.
If you would prefer this recipe without rosewater, use 3 teaspoons (12 grams) almond extract (instead of 2 teaspoons) and substitute 1 teaspoon (4 grams) rum extract for the 2 teaspoons (10 grams) rosewater. If you make this variation, do not use the ½ teaspoon (2 grams) rum extract in the master Rum Raisin Hot Cross Buns recipe.
Recipe by Bake from Scratch at