Marzipan

Compared to almond paste, marzipan has a higher proportion of sugar, which makes it sweeter, smoother, and more pliable—think Play-Doh. It's typically rolled, molded, dyed, and/or shaped (like into these adorable fruits!) and served as its own or used as a decorative element in larger desserts.

1½ cups very finely ground blanched almond flour/meal or blanch, grind and dry your own almonds - I recommend the bought almond meal to ensure it's finely ground and sufficiently dry

1½ cups powdered sugar

2 teaspoons quality pure almond extract

1 teaspoon quality food grade rose water

1 egg white (you can substitute liquid pasteurized egg whites or reconstituted powdered egg whites) (vegans: use egg substitute or 4 tablespoons corn syrup, golden syrup, or other liquid sweetener)

Note: Ingredients may have been altered from the original.

Directions at daringgourmet.com

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