Marzipan

• 8 ounces blanched almonds
• 1 cup superfine sugar
• 8 tablespo

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 the paste on a baking sheet and dry it out in a slack oven (170°F) until the past