Homemade Marzipan

Using a food processor, pulverize the powdered sugar and almond flour until well combined (alternatively can be whisked by hand). Gradually add the egg whites, vanilla, and pulse (or whisk) just until the marzipan starts forming a ball. Wrap in kitchen plastic and refrigerate for at least an hour (or overnight). Once the marzipan has chilled and firmed up, generously dust your work surface, hands, and rolling pin with the powdered sugar and roll out the marzipan to desired thickness. *Make sure to frequently turn over the marzipan and add more powdered sugar as needed to prevent sticking.