Marzipan is easily obtainable from cake decorating shops, supermarkets and online or you can make your own if you prefer.
Unlike most other marzipan recipes, the eggs are cooked in this one which reduces the possibility of salmonella. The marzipan should be used as soon as possible but it can be stored for a couple of days double wrapped in small plastic food bags or plastic food wrap in the fridge.
You will need:
Put the eggs and both types of sugar into a heatproof bowl. Stand the bowl over a pan of hot water and whisk until the mixture becomes thick and creamy.
Remove the bowl from the heat and add a few drops of almond essence. Stir in the almonds and knead into a ball.