Marzipan

• 300g almond meal or blanched almonds 
• 150g powdered sugar 
• 2 egg whites 
• 1-2 tsp almond extract 

If using blanched almonds, grind to a very fine texture in blender (in batches) or food processor, just to the point where clumps of it start sticking together. You may need to sift and regrind a portion, depending on how thorough your first grind was. Add remaining ingredients and knead together (if you are using a food processor, you can probably switch to a plastic blade and do it all in there).

 Note: This was very much a case of playing it by ear. Adjust quantities as needed for the taste and texture desired. I keep meaning to get a bottle of Kirsch to have on hand, and would totally have subbed it for the extract here if I did.