Marzipan
 
Makes 1¾ cups
Ingredients
  • 2¼ cups (216 grams) blanched almond flour
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 large egg white (30 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 2 teaspoons (8 grams) almond extract
Instructions
  1. In the work bowl of a food processor, place almond flour and confectioners’ sugar; pulse until combined. Add egg white and extracts; process until mixture holds together when pressed between two fingers. If mixture is too dry, add water, 1 teaspoon (5 grams) at a time, until desired consistency is reached. Wrap tightly in plastic wrap, and refrigerate for up to 1 month.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pressed-marzipan-thumbprint-cookies/