Königsberger Marzipan (Rose and Almond, Toasted Top)

Instructions

1. Grind the almonds in a food processor, in short pulses, as fine as flour. Sift and re-grind the coarse bits.
2. Mix the almonds with the powdered sugar. Add the rose water a little at a time and knead for about 10 minutes until a firm, smooth dough forms that does not crack when pressed.
3. Dust the counter with powdered sugar and roll the dough about 1/2 inch (1.25 cm) thick. Cut into 16 rounds or hearts with a cutter.
4. Roll the scraps into thin ropes and press a rope around the edge of each piece to make a rim. Pinch or mark the rim with the back of a knife.
5. Heat the broiler on high with the rack near the top. Place the pieces on a parchment-lined sheet.
6. Broil 1 to 2 minutes, watching constantly, until the tops are an even light brown with darker spots. Or toast the tops with a kitchen torch.
7. Cool completely, then leave uncovered for 4 hours to dry the surface.