Creamy Cashew Marzipan

1. 1

   Grind the cashews in a food processor.

2. 2

   Add the sugar and continue mixing, scraping down the sides.

3. 3

   The nuts should release their oil and a paste should form (for me, this probably took about 5 minutes of grinding, but make sure that you can see and feel the oiliness of the paste (press the mixture between your fingers and see if it's malleable).

4. 4

   Put some of the paste into a cookie cutter, filling it about 3/4 inch high.

5. 5

   Press down with your hands until compacted.

6. 6

   Remove the cutter carefully (the dough will crumble easily, so do this with care).

7. 7

   Repeat the former step until all the paste is used.

8. 8

   Lightly sprinkle powdered sugar on the marzipan.

9. 9

   To store, you can either wrap the marzipan in cellophane or tissue paper, or, as I did, store it in an airtight container or place it on a cookie sheet covered in tin foil.

* Per serving · 4 servings · Values may vary.

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