1teaspoonsrose water**If you don't like rose water's floral flavor, you can use regular water instead.
1egg white**Eating raw egg white may pose a risk of illness. To avoid using raw egg, two tablespoons of pasteurized egg whites (such as many of the varieties that come in a carton) may be used instead.
Instructions
Pulse the almond flour and confectioners' sugar in your food processor until very well combined (no lumps).
Add almond extract and rose (or regular) water. Pulse twice.
Add the egg white and process until dough forms. We're looking for a dough that holds together that isn't too wet and sticky. If it is a bit too wet, add a mix of almond flour and sugar in very small amounts until it isn't sticking.
Knead your dough a couple times, and then roll it out into a log. Wrap it in plastic and refrigerate.
It will be a nice firm and moldable consistency after about an hour in the fridge. It will also keep for a couple of weeks in the fridge and several months in the freezer.