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* Note on the sweetener: You can use any of the sugar free sweeteners you like as long as they are granulated to start with and then you just grind them in a coffee grinder to make powdered sugar.
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They need to be the kind of sweetener substitute that measure spoon for spoon as sugar too.
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Suggested sweeteners: Splenda, Ideal, xylitol, sugar slim, fructose, etc.
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This recipe wont work with liquid sugar substitutes.
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IMPORTANT: Measure your 1 cup AFTER you ground the sugar substitute to a fine powder!
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** Rosewater is optional but if you can get it (international food markets) use it, as it really adds to the distinct marzipan taste!
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Preparation:
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Place 2.5 cups of the almond flour and all other ingredients in a food processor and pulse until all is combined.
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Sprinkle some of the remaining almond flour on your work surface and turn the marzipan out.
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Knead it through.
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Should it be a little to sticky, add more of the remaining almond flour until it is nice and pliable.
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Use it like you would any other marzipan in recipes that call for marzipan.
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Tip: Should your marzipan be too crumbly/dry, add some more egg white or a tiny splash of water at the time.
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Knead thoroughly before adding more.
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It can turn into too much very easily!
