Pasta amigdalou
Title in Greek: 
Πάστα αμυγδάλου
Recipes Categories: 
Preparation Time: 
15 minutes
900 grams

500 grams (1 lb 2 oz) finely ground almonds
400 grams (14 oz) confectioners' (icing) sugar, plus extra for dusting 
1 teaspoon vanilla extract or 1/4 teaspoon almond extract
1 tablespoon freshly squeezed lemon juice
2 tablespoons rose water or
1 tablespoon apricot jam
2 egg whites, lightly beaten

Cooking Time: 
Cooking Directions: 

- Combine the ground almonds, sugar, and vanilla or almond extract in a bowl. 
- Sprinkle the mixture with the lemon juice and rose water, if using, or add the jam. Using a fork, gradually stir in the beaten egg whites, a little at a time, until the mixture is moist, then mix with your hand until all the egg white has been added. (Add as much egg white as necessary to produce a smooth, stiff paste.) 
- Lightly dust a work surface with confectioners' sugar. Gather the mixture into a ball and knead it on the prepared work surface, but avoid over-kneading, as this will make the marzipan oily. 
- Wrap in plastic wrap (cling film) and store in the refrigerator for up to 2 weeks. 
- If it has dried out slightly, knead it with a little rose water until it becomes soft and pliable again. 
- It also freezes well for several months 

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