GRIND ALMONDS: Place the almonds in the bowl of a food processor with the blade attachment fitted. Run the mixer until the almonds have been ground to fine crumbs.

ADD SUGAR: Add sugar, almond extract (see notes), rose water (if using) and 2 tablespoons of cold water to the almonds. Pulse until the mixture begins to clump together, adding water a teaspoon at a time if the mixture is too dry.

KNEAD: Turn the marzipan mixture onto a clean work surface and knead until smooth and pliable. Dust with a bit of extra powdered sugar if it is too sticky.

WRAP: Form into a log, then wrap tightly in clingfilm and chill until needed.