Marzipan

Pastry chefs and confectioners once had to grind almonds in order to make marzipan, but today the ready availability of almond paste makes the job much easier. As you can see in the accompanying formula, making marzipan involves moistening the almond paste and blending it with confectioners’ sugar. Formulas may vary slightly, but the principle behind them is the same. Some formulas call for more or less sugar or use different moistening agents, such as fondant or egg whites.