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Marzipan
Preparation info
- Difficulty
Easy
Appears in
Published 2008
Ingredients
| Ingredients | U.S. | Metric |
| Almond paste |
Method
Procedure
- In a clean stainless-steel bowl, blend the almond paste and glucose, using the paddle attachment, until smooth.
- 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.
- If colored marzipan is desire
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