In a food processer, pulse the almond flour and powdered sugar until well blended and completely smooth.
Next, add the water, almond extract, and rosewater to the mixture in the food processor. Pulse until dough forms.
If the mixture is too dry, add some more water, 1/2 teaspoon at a time until dough forms. If the mixture is too sticky, simply add more almond flour.
After you've made the dough, lightly sprinkle some powdered sugar on to a work surface and then place the dough in the center. Knead for about 30 seconds.
Using your hands gently shape the dough into a smooth log. Next, secure the marzipan log in plastic wrap and then place it in the refrigerator, allowing the marzipan to chill.
To serve, slice the marzipan into rounds and enjoy! If you're feeling creative, you can dye the marzipan with edible food color and mold into fun and unique shapes, such as miniature fruits or vegetables.
Almond flour can be purchased at your local grocer in the baking aisle or online. When purchasing almond flour for marzipan, make sure that the almond flour is blanched, meaning the almond skin has been removed.
If you are unable to purchase almond flour, or you'd like to prepare your own, check out how to make almond flour at home to save money. Remember, when preparing homemade almond flour for marzipan, follow the method for blanched almonds.
Marzipan is known for its smooth texture, making it more pliable, unlike almond paste. Using a food processor will help achieve that smooth consistency. However, if you're in a jam and don't own a food processor, you could always pass the almond flour and powdered sugar through a fine-mesh sieve into a large bowl.
Fortunately, there is a way to make this simple confectionary treat low-carb and keto-friendly. To make keto-friendly marzipan, swap out the powdered sugar for powdered erythritol, and use only water as your liquid. If you're using almond extract, make sure that it is sugar-free. One slice (approx 1 cm thick) is approximately 0.4 net carbs.
You may come across several marzipan recipes that call for egg whites or whole eggs. Egg whites in marzipan are used as a binding agent and are generally not needed if you're using either water or a liquid sweetener.
With our egg-free marzipan, you won't have to worry about food safety. The water or liquid sweetener alone will help bind your mixture so that you can enjoy this gluten-free, vegan dessert without worry.