350galmondspeeled (alternatively use ground almonds)
90gicing sugarsifted
85gcaster sugar
2large egg yolksyou may only need one
1vanilla podseeds only (optional)
½ - 1tspalmond extractoptional
Instructions
If using whole almonds, remove the skin and grind to a fine powder.
Mix the ground almonds and the sugar, ideally using a food processor.
Add the vanilla and/or almond extract, if using, then add one of the egg yolks and mix well until combined. If the mixture is still quite dry, add the other egg yolk and work in.
You should be left with a relatively sticky dough. If it’s still too dry, turn the marzipan out onto a board (or keep in the mixing bowl, if not using a food processor) and use your hands to gently knead the ‘dough’, trying to avoid overworking the marzipan otherwise it’ll become greasy. If absolutely necessary, add some water (just a teaspoon at a time) and continue to knead.
Once pushed into a smooth bowl, place the marzipan on a large, double-layered square of cling film and form into a log shape (see photo). Roll in the cling film, then tightly twist the ends in opposite directions to expel excess air and to help shape the marzipan.