1 3/4 Cup Ground Almonds (Almond flour)
1 Cup Sugar
1/4 Cup honey
2 tbl sp water
3-4 tsp (Aldi) Almond essence
1 tbl spoon spiced rum or brandy optional
1-2 tsp rose water optional
1. In a pan mix Sugar, honey and water and heat to dissolve
2. Place Almond flour in a food processor and turn on the machine
3. Pour sugar liquid into almond flour, continue mixing until incorporated and forms a paste. Add almond essence and Rose water, mix a little more.
4. Place paste onto saran wrap and roll into a long. Marzipan will solidify when cooled. Stores in a pantry for 1 month. Can be refrigrated.
To use, kneed marzipan and roll with a rolling pin, if necessary