Marzipan from The Christmas Cook: Three Centuries of American Yuletide Sweets by William Woys Weaver
Preheat the oven to 170°F. In a blender or food processor using the metal blade, work the almonds with the sugar, adding the rosewater a little at a time, until a thick, smooth paste forms. Spread...
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Ingredients
- 8 tablespoons rosewater
- 1 cup superfine sugar
- 8 ounces blanched almonds
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