Grind the blanched almonds into a fine powder using a food processor.

In a large bowl, whisk together the ground almonds, powdered sugar, and salt until thoroughly combined.

Gradually add the rosewater (or almond extract) and water, one tablespoon at a time, mixing well after each addition. The mixture should form a smooth, pliable dough.

Turn the dough out onto a surface lightly dusted with powdered sugar. Knead for 5-7 minutes until smooth and elastic. Add more powdered sugar if too sticky, or a tiny bit of water if too dry.

Shape the marzipan as desired. Roll into balls, create figures, or use it as a cake decoration.

Store the marzipan in an airtight container in the refrigerator to prevent it from drying out. It will keep for several weeks.