We’re big marzipan fans in this house. Really. But Agent Blondie cannot even imagine eating raw eggs, much less keeping a recipe that has raw eggs sitting in the refrigerator for god knows how many days/weeks. That being said, we have the solution, and an easy one on top of that.

You’re gonna need: A food processor

Ingredients:
-1 1/2 cups almond flour
-1 1/2 cups powdered sugar
-2 teaspoons almond extract
-3 tablespoons of meringue powder
-3 tablespoons water
We don’t use rose water, but feel free to add some if you like it.

Instructions:
-In a small bowl, mix the meringue powder and the water. Set aside.
-In the food processor, pulse the almond flour with the confectioner’s sugar until combined. Add in the extract and the meringue powder mix to the dry mix. Pulse until a thick dough is formed.
-Put your marzipan in a bowl and knead it for a little bit just to make sure everything is very well mixed in.
-Wrap it in plastic wrap and store it in the refrigerator. It should be good for at least a couple of weeks.

See you guys in the next post!