Things You’ll Need:
8 ounces sweet almonds
1 ounce bitter almonds (or 3-4 drops of bitter almonds flavor)
2/3 cup powdered sugar
2-3 tablespoons rose water
- The almonds have to be scalded. For this, put some boiled water in a bowl and scald the almonds. After 2 minutes, peel the almonds and sprinkle them on a tissue and leave them to dry for 24 hours.
- Crumble the almond for 3 or 4 times and after every action, sprinkle them on a tray and freeze them for 10 minutes. Add the powdered sugar and the rose water and mix them with the almonds until you obtain a smooth and homogeneous composition.
- Part the composition in small portions and cover them with aluminum foil. The marzipan has to be refrigerated for at least 5-6 days before you use it