I use this recipe for my Christmas cakes, Battenburg cakes and even marzipan sweets.
- 150g / 5oz Confectioner's (Icing) sugar sifted
- 150g / 5oz Super fine (Caster) sugar
- 275g / 10oz Ground almonds
- 1 or 2 Eggs, beaten
Mix the sugars with the almonds and mix, gradually adding the beaten egg until the mixture is fairly stiff. (You might not need all of the beaten eggs)
Roll out to the required size on a surface dusted with icing sugar to prevent sticking. (Dust the rolling pin too)
Your marzipan is now ready!