French Marzipan

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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To make a whiter French marzipan, the almonds are ground before sugar syrup or glucose is added. See glucose. The mixture is cooked to a smooth paste, which is then turned out onto a slab and spread thinly to cool quickly.