Add the flour, and icing sugar into a bowl and mix together, until both mixtures are combined with no lumps.

If using the flavourings, add to the dry mixtgure.

Starting with half, add the egg white to the dry mixture, mixing with your hands to begin to form a crumbly dough.

Continue to add the egg white a little at a time, kneading the mixture with your hands until it comes together to form a smooth, sift, pliable paste.

Note: the texture should be similar to Play-Doh. Be careful not to add too much liquid, as it can make the marzipan sticky.

If the marzipan is dry and crumbly, add a few more drops of egg white.

If the arzipan is too sticky, knead in a tiny amount of sifted icing sugar.

To store marzipan, wrap tightly in plastic wrap to prevent it from drying out.

Store it in an airtight container in the refrigerator for up to 2-3 weeks.

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