Grind the almonds in a food processor until they resemble a fine powder (Don’t overgrind, it will turn into almond butter!). You can also buy Ground Almonds.

In a bowl, beat the egg whites until just frothy.

Add the Almond extract and rosewater (if desired).

Sift in 3 cups of powdered sugar, 1 cup at a time, kneading the mass in the bowl after each addition.

Then add just enough of the last cup of powdered sugar to form a smooth, pliable dough that isn’t too sticky.

Divide the dough into portions and wrap tightly in plastic wrap.

Keep refrigerated in an airtight container up to 8 weeks.

You can shape this marzipan into any shape you want. Use a form or freehand!