REPLACEMENT FOR MARZIPAN
Here is one which might work:
To every 5 ounces of semolina flour add,
5 ounces of icing sugar,
1 egg white,
2 tablespoons of Custard Powder and
2 teaspoons of almond essence OR same amount vanilla essence for nut allergic people.
Directions:
Mix dry ingredients together.
Beat egg lightly and add the essence of your choice to the lightly beaten egg.
Add egg mixture to the dry ingredients, kneading until it is a smooth paste.
Store in refrigerator sealed in Saran Wrap.
Source: Cheftalk
