Vanilla Bean Marzipan
Serves: Approximately 1 cup
 
Ingredients
  • 1½ cups confectioners’ sugar
  • 1½ cups almond flour
  • 1 large egg white
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 2 teaspoons rose water
  • 1 teaspoons almond extract
Instructions
  1. In the work bowl of a food processor, pulse together confectioners’ sugar and flour until combined. Add egg white, vanilla bean seeds, rose water, and almond extract, and process until mixture holds together and is the consistency of softened butter. Wrap tightly in plastic wrap, and refrigerate for up to 1 month.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-orange-battenberg-cake/