Recipe from Oxmoor House

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  • 1/2 cup sugar
  • 1/4 cup water
  • 1 cup blanched almonds, divided
  • 1/8 teaspoon almond extract
  • 1 egg white
  • 2 cups sifted powdered sugar
  • Assorted food colorings


  1. Position knife blade in processor bowl; add sugar, water, and 1/2 cup almonds, and cover. Process 30 seconds or until mixture forms a paste. Add remaining almonds and process 1 minute or until mixture is smooth. With processor running, pour almond flavoring through food chute; process 10 seconds or until well mixed.
  2. Place egg whites (at room temperature) in a medium mixing bowl; beat until frothy. Gradually add powdered sugar, beating well to form a soft paste.
  3. Combine egg white mixture and almond mixture, mixing well to form a stiff dough. Refrigerate overnight.
  4. Shape marzipan into assorted miniature fruits and vegetables. Paint with food coloring.
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