To make almond paste, the almonds need to be blanched....that is boiled and the skins removed and then lightly toasted.
Linda C

Thanks, LindaC.
I love marzipan and have some almonds to use up.
I found an authentic sounding recipe, but they didn't specify that blanched almonds should be used.
Appreciate the info.

Cream

If you're expecting the taste of commercial, you'll probably want to add some almond extract. I've made Sara Moulton's recipe below, and frankly, I was underwhelmed with the results, considering how much time it took. Blanched almonds are specified below.

Here is a link that might be useful: Marzipan

Some years ago I entered a gingerbread house contest. My design required making a lot of birds, squirrels and other figures out of marzipan. Found this recipe and it is a winner. I used almonds straight out of the package from the grocery store marked 'blanched'. Won first prize, BTW!

MARZIPAN

Makes 2 pounds.

In a food processor whirl 12 ounces of blanched almonds until they look like fine meal.

Add:
2 egg whites
4 tablespoons Gran Marnier or Triple Sec
2 1/2 teaspoons almond extract

Process again to blend and further pulverize almonds.

Sift 1 pound of confectioner's sugar over paste, a bit at a time, processing after each addition and then process until dough forms a ball. Remove from processor and knead in more powdered sugar until it is smooth. Keep tightly covered. Resist the urge to just sit and eat the whole thing!

Wow! Who knew itw as so easy!
Now...besides fruit and birds,,,,,what else can you do with marzipan? When I have dione it before, I started with almond paste and added the egg white and sugar...but this way sounds easier....and certainly cheaper!
Linda C

Lindac, when I lived in norway my house mother would often make marzipan (and she taught me how). She would then roll it out like a dough and cover cakes with it. Her typical cake was 2 store bought sponge layers, sliced in half so you get four layers. Each layer was spread with some combo of jam, fruit (kiwi and strawberry were her faves) and whipped cream. Each layer was a little different. Then top with the marzipan dough like you would fondant and refrigerate. It was very good and not overly sweet. We would decorate the top with marzipan rose buds. She never put coloring in the dough that covered the whole cake, just the roses. It was best eaten that day because the fruit and cream would make the cake soggy.

Of course, you can let your imagination take off with other fillings and cakes...

Her recipe for marzipan was equal parts, in grams, of powdered sugar and almonds. She bought the almonds and blanched them, then let them sit at room temperature for a few days. Put it all in the blender and that was it. No egg whites or corn syrup or other things I've seen in recipes.

I've tried it once here but it didn't work. I think I may have blanched the almonds for too long. I waited too long after coming back to the states to make it and forgot the details of her technique. :(