Vanilla Marzipan
 
Makes about 1 cup
Ingredients
  • 1½ cups (180 grams) confectioners’ sugar, plus more for dusting
  • 1½ cups (144 grams) Bob’s Red Mill Super-Fine Almond Flour
  • ⅛ teaspoon kosher salt
  • 1 large pasteurized egg white (30 grams)
  • 2 teaspoons (8 grams) vanilla extract
Instructions
  1. In the work bowl of a food processor, place confectioners’ sugar, flour, and salt; pulse until combined. Add egg white and vanilla, and process until mixture holds together and has the consistency of softened butter.
  2. Lightly dust work surface with confectioners’ sugar. Turn out marzipan, and knead until smooth and no longer sticky, dusting with confectioners’ sugar as needed. Shape into a rectangle, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour before using.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/better-baking-academy-red-velvet-battenberg-cake/