German Homemade Marzipan

1 . Stage

Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle.

2 . Stage

Slip almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.

3 . Stage

Place almonds and confectioners' sugar in a food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy.

4 . Stage

Wrap marzipan in plastic wrap and store in a cool, dry place.