Step 1

First mix both sugars and ground almonds. Do this with a whisk to distribute the sugars well.

Step 2

Add the egg and extract and mix with a wooden spoon until the ingredients come together. With your fingers, bring the marzipan together. If it seems a little crumbly and dry, add a little more egg.

Step 3

Remove from the bowl, and only handle enough to roll to the required shape. Chill before using. It can be kept in the fridge for up to 8 weeks if needed.

Step 4

This recipe is large enough to cover a big cake, like my Irish Christmas Cake, or use to make model cake toppers.