• Combine dry ingredients: Sift the powdered sugar into a bowl, then add the almond flour. Whisk them together until fully combined.
• Mix wet ingredients: In a separate small bowl, stir together the almond extract, lemon juice, and water.
• Combine wet and dry ingredients and mix with a spoon or spatula until just mixed.
• Once the mixture is mostly combined, use your hands to gently gather and bring everything together.
• Knead:Now, gently knead the marzipan with your palms for 1-2 minutes to ensure it's evenly combined and smooth.

Marzipan texture

• Once mixed, marzipan should feel smooth, firm, and slightly pliable, like playdough. This recipe is really forgiving so if the dough feels too dry or sticky, it’s easy to adjust.
• If too dry or crumbly: Add about ½ teaspoon of water at a time until smooth and pliable.
• If too sticky: Add powdered sugar (1 teaspoon at a time) or ground almonds (½ teaspoon at a time) to absorb moisture.
• Shape: Once kneaded, the marzipan is ready to be shaped into decorations or used as you like.

Serving Size

• This recipe makes about 15 oz (430g)– enough to cover an 8-inch (20cm) round cake.

  Or use for shaping decorations, or as a filling for your favorite treats.
• If you're using the marzipan to cover a cake, remember to dust your surface and rolling pin with powdered sugar or cornstarch to prevent sticking.

  If too soft, chill for 10-15 minutes before rolling.

Storage

• Refrigerator: Wrap the marzipan tightly in plastic wrap and place it in an airtight container. This will keep it fresh for up to 2 weeks. It should stay soft and pliable when you need it.
• Freezer: If you want to store marzipan for a longer period (up to 3 months), wrap it securely in plastic wrap, followed by a layer of foil or place it in a freezer-safe bag. To thaw, just leave it at room temperature for 30 minutes before using.

Once you've made your homemade marzipan, you can use it to cover cakes, but why not also try it in these easy recipes

• Cherry Marzipan Almond Cake
• Marzipan Butter Cookies (egg-free)