Ingredients
Equipment
Method
- Place the almond flour and powdered sugar in a food processor. Pulse until combined and lumps are broken up.
- Add almond extract and rose water. Pulse to combine.
- Add the egg white or water/liquid sweetener. Process until a thick dough forms. Adjust texture with more almond flour (if too wet) or water (if too firm).
- Turn dough onto a work surface and knead a few times. Shape into a log, wrap in plastic wrap, and refrigerate.
Notes
✅ Add extra powdered sugar for a firmer marzipan if shaping figures.
✅ Store in the refrigerator for up to 1 month or in the freezer for 6 months.
✅ Bring to room temperature before using.
✅ You can make this sugar-free by substituting Swerve Confectioner Sweetener.
✅ Use pasteurized egg whites or reconstituted powdered egg whites if preferred.
✅ Store in the refrigerator for up to 1 month or in the freezer for 6 months.
✅ Bring to room temperature before using.
✅ You can make this sugar-free by substituting Swerve Confectioner Sweetener.
✅ Use pasteurized egg whites or reconstituted powdered egg whites if preferred.
