Preparation info

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Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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Ingredients U.S. Metric
Almond paste



  1. In a clean stainless-steel bowl, blend the almond paste and glucose, using the paddle attachment, until smooth.
  2. Add the sifted sugar, a little at a time, just as fast as it is absorbed. Stop adding sugar when the desired consistency is reached. The marzipan should be stiff but workable and not too dry.
  3. If colored marzipan is desire