Can cover in chocolate or use as a substitute for fondant. Keeps for up to a month in the refrigerator and 6 months in the freezer.
1 ½ cups blanched almond flour
1 ½ cups confectioners' sugar
2 teaspoons almond extract
1 teaspoon rose water
1 egg white
Dessert
Directions
Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
Wrap dough in plastic wrap and refrigerate until firm.
Nutritional Information
Homemade Marzipan
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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