By Helen Witty and Elizabeth Schneider
There is enormous confusion about the differences between what we call “almond paste” and what some confectioners call “marzipan,” and manuals on candy aren’t much help. Some would call our recipe one for marzipan, others would say, as we do, that it’s almond paste. By whatever name, you can use the paste made by this recipe in pastry and cake fillings, as well as to make small candy shapes that you can tint, if you like, using a small brush and food coloring.
The advantage of this