This is the basic professional-grade marzipan, consisting of 2 parts almonds to 1 part sugar. The almonds are blanched and skinned, and left to soak in cold water until use. The nuts are ground with the sugar in fine granite rollers, using water to reduce oiling. The mass is then gently cooked in a double-walled pan, to sterilize it and reduce the water content, until almost dry to the touch.
© Oxford University Press, 2015