Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add it in small little portions to the almond extract and rose water and combine with the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated.

Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.

Makes about 12 ounces of marzipan or almond paste

To add color separate the marzipan in individual portions and add just a few drops with the color of your choice to each portion.

Now you can get creative and have fun!