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3 cups very finely ground blanched almond flour/meal.
3 cups powdered sugar
4 teaspoons quality pure almond extract
2 egg white
Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and pulse to combine. Add the egg white and process until a thick dough is formed.
Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.