Almond Marzipan

• 250 g/8 oz shelled almonds
• 50 g/2

It is important to use new crop almonds, not more than three months after harvesting.

Blanch and dry the pistachio nuts and almonds. Finely chop the pistachios. Pound or process the almonds into a paste with the sugar and vanilla essence. Mix the paste with enough rosewater to make it adhere well and knead for 10-15 minutes. Roll out into a long stick. Cut it up into small pieces or rol