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1
Place the almonds and 3 tablespoons of the granulated sugar in a food processor fitted with a steel blade.
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2
Pulse until the almonds are very finely ground (about 2 minutes).
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3
Place the remaining granulated sugar and the water in a 3-quart heavy-bottomed saucepan.
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4
Stir together over medium heat until the sugar is dissolved, about 5 minutes.
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5
Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
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6
Place a candy thermometer in the pan and increase the heat to medium-high.
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7
Cook the mixture without stirring until it registers 236F on the thermometer.
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8
Remove the pan from the heat and quickly stir in the ground almonds and the egg whites.
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9
Return the pan to the heat and cook over low heat, stirring constantly, until the mixture thickens (3 to 5 minutes).
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10
Dust a smooth work surface heavily with some of the confectioners sugar.
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11
Remove the pan from the heat and turn the mixture out onto the surface.
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12
Dust the top of the marzipan heavily with confectioners sugar and leave it to cool.
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13
Knead the marzipan (see page 31) until it is smooth and pliable (about 5 minutes).
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14
Add more confectioners sugar as needed to keep the marzipan from being sticky and too soft.
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15
Wrapped tightly in plastic wrap, the marzipan will keep for up to 2 months in the refrigerator or 6 months in the freezer.
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16
Bring the marzipan to room temperature before using.
