Can you make marzipan from almond butter?

[Hermano]

I accidentally made almond butter the other day when trying to whiz almonds up onto a finer flour for macarons.

I now suddenly need marzipan for a cake and don't have much almond flour left. Can I mix my almond butter with equal parts icing sugar and an egg and use that?

The Internet doesn't give me any reassurance from a quick Google so I'm really hoping an inventive cook has done this and can share their secret with me

I've never tried this but I'd say give it a go. I probably wouldn't add the egg though, as the almond butter might be wet enough to bind it all together without anything extra. I'd try it without and only add the egg if you need to.

I've never heard of almond flour. Is it the same as ground almonds?

One thing I find about cooking sweet things is that even if they don't turn out quite as expected they are unlucky ever to be inedible!

Try it with icing sugar to dry out the oil from the almond oil. If you need an egg then egg white only (which you probably know already)).

I think it depends on the type of marzipan you are aiming for (sugar paste type or the soft fillingy type you put in croissants?).

What happened OP? What did you do?