So what you need is almond powder, powder sugar and an egg white. You need equal amounts of almond powder and powder sugar which is placed in a mixing bowl along with an egg white. One egg white is good for about 100-150g of each of almond and powder sugar, but you might have to add more of the dry stuff if it’s too soft. You’ve now made a batch of almond paste, which can be used for baking and making various sweets, as it’s not overly sweet in itself, but it’s not really suitable for covering cakes with, as it’s very soft and doesn’t stick together well enough to be molded in the same way as Marzipan.
To make this into Marzipan you need to add a little bit more powder sugar, in total it should be about 1/3 to 1/4 of almond powder and the rest sugar. This makes the almond paste much more moldable. This isn’t “real” Marzipan, but it’s as close as you’ll get making it at home. The real deal is made with almond oil instead of the egg white and usually apricot seeds, but I doubt that is easily available in shops here. Sorry I’m not being to specific with regards to the measurements, but it’s a little bit of a trial and error process. To get more almond flavour you can buy almond extract which is available in some supermarkets here. You’ll want to add it little by little so that the flavour doesn’t get too powerful. You can also colour this with food colouring if you intend to use it for other things.