9 oz. almonds
boiling water
9 oz. powdered sugar, sifted
2 tbsp. rose water
couple of drops of bitter almond oil

Pour boiling water over almonds and peel off the brown skin. Let the almonds dry.

Put almonds with powdered sugar in a blender and chop until very fine. Add rose water and almond oil.

Take out and knead with hands until the marzipan is smooth. Let rest overnight, wrapped in aluminum foil.

Make little breads or use for cakes or candy.

Note: When using it you can knead up to 50 percent powdered sugar into the marzipan, it gets firmer and sweeter, but loses some of the almond flavor.