Marzipan II

• 3 cups whole, blanched almonds (about 1 pound)
• 2 cups granulated sugar
• 3/4 cup water
• 2 large egg whites, lightly beaten
• 1 to 2 cups confectioners sugar, sifted

1. Place the almonds and 3 tablespoons of the granulated sugar in a food processor fitted with a steel blade.
2. Pulse until the almonds are very finely ground (about 2 minutes).
3. Place the remaining granulated sugar and the water in a 3-quart heavy-bottomed saucepan.
4. Stir together over medium heat until the sugar is dissolved, about 5 minutes.
5. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
6. Place a candy thermometer in the pan and increase the heat to medium-high.
7. Cook the mixture without stirring until it registers 236F on the thermometer.
8. Remove the pan from the heat and quickly stir in the ground almonds and the egg whites.
9. Return the pan to the heat and cook over low heat, stirring constantly, until the mixture thickens (3 to 5 minutes).
10. Dust a smooth work surface heavily with some of the confectioners sugar.
11. Remove the pan from the heat and turn the mixture out onto the surface.
12. Dust the top of the marzipan heavily with confectioners sugar and leave it to cool.
13. Knead the marzipan (see page 31) until it is smooth and pliable (about 5 minutes).
14. Add more confectioners sugar as needed to keep the marzipan from being sticky and too soft.
15. Wrapped tightly in plastic wrap, the marzipan will keep for up to 2 months in the refrigerator or 6 months in the freezer.
16. Bring the marzipan to room temperature before using.

sugar, water, egg whites, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/marzipan-ii-393534 (may not work)