Sexy Suave Marzipan

For such a simple treat marzipan can be one of the most difficult to find in a decent palatable form. It ranges from rock hard to mushy soft and devoid of any trace of the almonds from which it supposedly came. If you intend to cook with it there seems to only be one option, the outrageously expensive tube of blandly mundane almond paste.
Is there a tastier, cheaper solution? Indeed there is, at long last marzipan as it should be enjoyed.

Yield: ~1 cup

Ingredients:

• 200g Sugar
• 110g Almond Flour
• 1 Egg White
• 1/3 Cup Water
• 1/2 tsp Almond Extract

Recipe:

Add the water and sugar to a sauce pan. Stir until the sugar is dissolved, you can apply low heat to dissolve completely. Once dissolved, don't stir and add heat such that the temperature slowly but steadily increases to 240F (med. heat usually does the trick). Remove from heat once 240F is reached.

Stir and allow to cool until the clear syrup starts to turn slightly hazy. Add in the egg white, then add the almond flour in small additions, stirring well after adding.

When finished, your mixture likely won't be smooth and velvety. In fact it might even be a little crumbly. This is perfectly fine, pull out your food processor, add the almond extract, and chop it until it forms a nice smooth ball of marzipan. If you dried it out a little too much in the previous step then while chopping add in just a little water until a smooth ball forms.

You can then use for anything you want. Cook something with it, cover it in chocolate, whatever. I usually eat half of it before I do anything with it though :)