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In a large bowl, whisk together the almond flour, granulated sugar and powdered sugar.
Add in the egg and almond extract and mix until combined. If it seems a little crumbly and dry, add a little more egg yolk. Be careful not to overwork the marzipan as this will make it oily.
Wrap in plastic wrap and chill in the fridge for at least 20 minutes before using.
Use your marzipan to cover your cakes or make edible figurines. Store any leftovers in an airtight container in the fridge for up to 1 week or frozen for up to 6 weeks.