Makes about 1 1/4 pounds
1 pound blanched almonds
3 large egg whites, at room temperature
1/4 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons almond extract
3 to 4 cups powdered sugar
Grind the blanched almonds (the Vitamix is ideal for this job) into a fine powder. Sift the powder through a fine sieve into a large bowl. Regrind any almond particles remaining in the sifter.
In a bowl whisk the egg whites with the salt until they are frothy, whisk in the vanilla and almond essences.
Stir this mixture into the almond powder. Sift in 3 cups of powdered sugar, 1 cup at a time, kneading the mixture together in the bowl, and sift enough of the remaining 1 cup sugar to form a smooth, pliable dough (add more sugar if the dough is too sticky).
Quarter the dough and wrap each piece tightly in foil. The marzipan paste keeps, chilled, in an airtight container for up to 8 weeks.
