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Weigh the ground almonds into the bowl.
Weigh the icing sugar and if mixing by hand, sieve into the bowl with the almonds. If using a food processor, weigh straight into the processor bowl.
Mix the ground almonds with the icing sugar using a firm wooden/silicone spoon or by giving a quick 'pulse' in a food processor.
Add the egg white and almond extract and mix together until even and well blended with the spoon, or for a few seconds in the food processor. The dough should now be a smooth, soft ball of marzipan.
Knead the marzipan with hands for a couple of minutes before wrapping in clingfilm.
Refrigerate until ready to use, but bring to room temperature before rolling or moulding.