INGREDIENTS:

• 750 g icing (confectioners’) sugar
• 200 g  ground almonds
• 2 egg yolk
• 2 tabtespoons sweet sherry
• 2 teaspoons glycerine
• 1 tablespoon lemon juice
• few drops almond essence

INSTRUCTIONS:

1. Sift the Icing sugar into а large bowl. Remove a cupful for kneading. Stir the almonds into the Icing sugar and make a well til the centre. Mix together the egg yolks, sherry, glycerine, lemon juice and almond essence and pour Into the well. Stir with a knife until stiff.

2. Use the reserved sugar to dust a work surface and knead the marzipan for 3-5 minutes, adding more sugar to prevent sticking. Knead until smooth and pliable.

3. Use immediately or wrap in plastic and store in an airtight container in a cool place (not the fridge) for up to 3 days. Roll out on a surface dusted with icing sugar to use.

Makes 1 kg (2 lb)

Free Download Printable Marzipan Recipe (PDF)

https://drive.google.com/open?id=1rBte_vVmHXaimdBYAs1I4sQKwhS4v7fq