Marzipan

1 1/8 lb (500 g) almonds (either skin on, or blanched and peeled for white marzipan) 
7/8 cup (100 g) confectioners' sugar, plus more to dust

Process the almonds in a food processor until they become a paste.  Add the powdered sugar, process again, and then add 3 1/4 tablespoons (50 ml) of water.  Process a final time.

Take the marzipan out of the food processor and knead it on a work surface dusted with powdered sugar.  Marzipan will keep for up to 2 weeks, wrapped in plastic wrap in the refrigerator.

Makes 1 1/3 lb (600 g)

From Scandinavian Baking by Trine Hahnemann