Marzipan

Method

1. In a small bowl, combine the flaxseed meal with the water and allow to rest until thickened, for about 5 minutes.
2. In a food processor, blend the 3 cups almond meal until clumpy and the texture becomes somewhat like a paste, scraping down the sides and bottom of the bowl often. It should take 7 to 10 minutes’ blending time to become clumpy.
3. Add the confectioner’s sugar and salt and pulse until once again crumbly, for about 30 seconds to 1 minute. Drizzle in about half of the prepared flaxseed meal while the food processor is blending and continue to add a little more until the mixture clumps together into a dough. Remove from food processor and form into a cylinder. Roll out gently onto a confectioner’s sugar–covered surface and then wrap tightly to store. Use immediately or keep refrigerated for up to 2 weeks.