Marzipan
- 1½ cups (144 grams) almond flour
- 1½ cups (180 grams) confectioners’ sugar
- 1 large egg white (30 grams)
- 3 teaspoons (12 grams) almond extract
- 1 teaspoon (4 grams) rum extract
- 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. If mixture is too dry, add water, 1 teaspoon (5 grams) at a time. Wrap tightly in plastic wrap, and refrigerate for up to 1 month.
Recipe by Bake from Scratch at https://bakefromscratch.com/braided-mazanec/
3.5.3226