Can cover in chocolate or use as a substitute for fondant. Keeps for up to a month in the refrigerator and 6 months in the freezer.
Ingredients
- ½ cups blanched almond flour: 1 piece
- ½ cups confectioners' sugar: 1 piece
- almond extract: 2 tsp
- rose water: 1 tsp
- egg white: 1 piece
Metric Conversion
Stages of cooking
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Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
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Wrap dough in plastic wrap and refrigerate until firm.
