What is it like?

- Full of almond flavor

- Not too sweet! (Less sweet than many recipes)

-Great for decoration

Recipe

Homemade marzipan is tender, rich, and full of almond flavor—nothing like that that dry fortified stuff you may have had from stores. It is used to cover cakes, as layers in pastry, you can make shapes out of it to decorate baked goods, and even put it in breads like that decadent German loaf, Stollen, eaten around the holidays (recipe here). Often marzipan is made using almond paste. However, almond paste is made from ground almonds, as is almond flour so you end up with the same result. In fact, I find that almond flour is generally less expensive and easier to work with than almond paste, so I stick to the following recipe.

Prep time: 10 minutes (or less!)

1 2/3 cup almond meal, 186g
1 1/2 cups powdered sugar, 190g
1 egg white (see note)
1 tsp vanilla (or 1 tsp orange blossom water), optional

Directions:

1. Place all of the ingredients in the food processor. Mix until a dough forms. You can give it a few turns with your hands to make sure it is amalgamated.

2. Place in an airtight container until ready to use. Keep in the fridge if you are not using it soon.
   

Notes:
Keep in mind that some recipes call for using the marzipan without baking it. In these cases, the egg white does not get cooked. If you are concerned about eating raw egg, be sure to use pasteurized egg whites.