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Marzipan

Yields1 Serving

from Ancient Persia with Love

 300 g Almonf flour
 200 g Powdered sugar
 3 tbsp rose water
 10 drops of almond extract
 5 tbsp water or as needed
1

sieve the dry ingredients, add the rose water and half of the water.
mix and knead well, add water as necessary.

2

let rest for at least an hour before use. you can wrap it in plastic film and keep it in the fridge for months!

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