My recipes for how to make homemade marzipan – with egg and without egg.

Makes about 2 cups

1. Make the marzipan with egg: Place the nuts in a food processor and grind until fine.
2. Add confectioners’ sugar and blend well.
3. Add a few drops of whatever avor you want to use and mix well.
4. Add 1⁄2 an egg white, blend well, and mix in more egg white if the marzipan is too dry. It should form a ball in your food processor.
5. Wrap the dough in plastic. It might seem a bit wet and loose.
6. Place in the fridge overnight. After 12 hours it’s ready to use.
7. Make the marzipan without egg: Place the nuts in a food processor and grind until fine.
8. Add confectioners’ sugar and blend well.
9. Add a few drops of whatever avor you want to use and mix well.
10. Add a little water, blend well, and mix in more water if the marzipan is too dry. It should form a ball in your food processor.
11. Wrap the dough in plastic. It might seem a bit wet and loose.
12. Place in the fridge overnight. After 12 hours it’s ready to use.

Food+styling+photography by Paul Lowe