HOMEMADE MARZIPAN has a grainier texture than commercially made marzipan, which is passed through heavy rollers to create a smooth texture.
The flavour of homemade marzipan can be adjusted to taste by adding more or less almond essence. The colour of the almonds can be maintained by mixing a glass or glazed bowl.
When using raw egg, there is always a risk of salmonella, so use homemade marzipan quickly, and make sure you wash your hands well between separating the egg and mixing the marzipan.

Ingredients: 225gr Icing Sugar; 225gr grown Almonds; 1 large Egg white; 1 teaspoon Lemon Juice; Almond Essence (a few drops). Add a colour if you wish
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Mix the icing sugar and ground almonds in a bowl, add the liquids and stir together. Knead the mixture until smooth. Store in a polythene bag until ready to use. Use within 1 week of making.