1: Place the flattened disc of marzipan on a sheet of cooking parchment, and dust with icing sugar.
2: Then start to roll with a rolling pin as if rolling out pastry for a tart. If the marzipan sticks to the rolling pin, dust with more icing sugar.
3: If you are using a large piece of marzipan, try cutting it in two and roll out half at a time; you'll find it much easier.
4: The best trick, as shown in the photo, is to put guides of the required thickness on either side (here 2 pieces of perspex 2mm thick). This ensures even rolling and you can be sure of having the right thickness.
5: Eventually you should have a fine "sheet" of marzipan, thin and as even as possible. Unstick it from the paper, turn it over and put it back in place. This will help when you are cutting out.
6: You can now cut anything you wish using a knife...