A classic Marzipan recipe.
- Beat the egg; set aside.
- In a food processor, whiz together the ground almonds, icing sugar, and sugar. Add the lemon juice and almond extract. Whiz again for a few seconds. Add just enough of the egg to make a firm paste -- no more (you will likely have leftover egg.) Remove, and knead a bit with your hands until smooth, then use at once, or wrap in plastic wrap and store in fridge and use up within 4 days.
1 cup of ground almonds is 4 oz / 115 g.
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