In a medium sauce pan add the honey and put it over low heat. Attach a candy thermometer on the side. Stir constantly and let the temperature rise to 115°C/240°F. It takes around 10 minutes.
Now take the sauce pan from the heat and place into a bowl with ice-cold water or ice cubes. Stir the honey some additional 4 to 5 minutes until the honey gets creamy. It doesn't seem so in the beginning but it's really getting creamy and thick.
Then stir in the egg whites and the almond flour. Don't forget to stir all the time, it's a good exercise!
Now take a standing mixer or a hand mixer and mix until it get's to room temperature. In takes another 20 minutes.
Place the cooled marzipan into an airtight container and let it cool completely overnight in the fridge. Now the marzipan is ready for further creations.
Leave the marzipan or almond paste in the sealed container or just wrapped in plastic paper as long as you need. It doesn't go bad in the fridge.
Use it for cookies or also to cover a cake. Then use icing sugar (paleo version) for rolling the marzipan out into a thin sheet and place it carefully on the cake. You will love it!