Homemade Marzipan (Sugar-Free, Gluten Free & Low Carb)

• 3 cups Fine Almond Flour
• 1 cup Powdered Splenda/sweetener (* See Note)
• 18 teaspoons Almond Extract
• 1 Tablespoon Rosewater (optional) **
• 1 whole Egg White (or Equivalent Amount Of The Pasteurized Liquid Egg White)

1. * Note on the sweetener: You can use any of the sugar free sweeteners you like as long as they are granulated to start with and then you just grind them in a coffee grinder to make powdered sugar.
2. They need to be the kind of sweetener substitute that measure spoon for spoon as sugar too.
3. Suggested sweeteners: Splenda, Ideal, xylitol, sugar slim, fructose, etc.
4. This recipe wont work with liquid sugar substitutes.
5. IMPORTANT: Measure your 1 cup AFTER you ground the sugar substitute to a fine powder!
6. ** Rosewater is optional but if you can get it (international food markets) use it, as it really adds to the distinct marzipan taste!
7. Preparation:
8. Place 2.5 cups of the almond flour and all other ingredients in a food processor and pulse until all is combined.
9. Sprinkle some of the remaining almond flour on your work surface and turn the marzipan out.
10. Knead it through.
11. Should it be a little to sticky, add more of the remaining almond flour until it is nice and pliable.
12. Use it like you would any other marzipan in recipes that call for marzipan.
13. Tip: Should your marzipan be too crumbly/dry, add some more egg white or a tiny splash of water at the time.
14. Knead thoroughly before adding more.
15. It can turn into too much very easily!

flour, rosewater, egg

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/homemade-marzipan-sugar-free-gluten-free-low-carb/ (may not work)