Marzipan Paste

Soak the almond kernels in cold water for one night, peel them off the next day, rub them dry in a crockery hanger, pass them through the almond mill five times with the powdered sugar until they are very fine, then add the rose water and stir the mixture over the fire until it thickens and is quite dry. Once cooled, pass the marzipan through the almond mill again and knead well.

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