To start blanching the almonds, boil water on a medium pan.
Add almonds and lower the heat. As soon as the almonds start floating, take pan off the heat and drain water from the almonds.
Rub each almond between your fingers to remove the skin.
Once all the skin has been removed, place almonds in a food processor. Pulse until they’re in powdery form.
Add powdered sugar, rosewater and 7 tsp of water. Continue pulsing (processing) and checking the texture of the paste. If it’s too dry, add another tsp of water (and so on), until you get your desired consistency.
Take paste out of the food processor.
You can start using the paste as desired or wrap it with a plastic and refrigerate for later use.
NOTE: This recipe yields around 795 grams of marzipan or 2 & ½ cups. I divided it into 8 to get the calories per 100 grams, exactly the way I see them being sold on supermarket.