8 oz. almond paste
2 c. powdered sugar (+ more for rolling out)
1/4 c. corn syrup
food coloring (any color)
Over a medium bowl, break almond paste into small pieces. Add 1 c. of the sugar and work it in with your hands until mixture is crumbly. Add another 3/4 c. sugar and work in very well. Add corn syrup and work until completely incorporated (very sticky here; deep breathes). Sprinkle remaining sugar on a work surface and knead the dough until uniform, up to 5 minutes. If dough seems overly sticky, knead in more sugar. Form dough into disc, cover in plastic wrap, and refrigerate for an hour.
Sprinkle a work surface with powdered sugar. To color the dough, break off a palm-size piece of dough, add 2-3 drops and knead in the color until consistent; add more color if needed. Then, blend the colored dough into the larger portion you'd like to use for that color and knead until consistent. Continue to add sugar as needed to keep dough from sticking to surface.
Dust surface with sugar and roll out dough to 1/4-inch thick. Cut into desired shapes (free form cutting or using small cookie cutters) and place on wax paper. You can also hand-shape into "Marzipan Fruits" (apples, bananas, oranges, peaches, etc.) or wreaths or candy canes or snowmen [cooking stores often sell Marzipan molds as well]. Allow to sit out for 24 hours, to dry. If the candies have extra powdered sugar on their surface after working with them, use a scantly moistened paintbrush or tiny cloth to remove sugar.
2 c. powdered sugar (+ more for rolling out)
1/4 c. corn syrup
food coloring (any color)
Over a medium bowl, break almond paste into small pieces. Add 1 c. of the sugar and work it in with your hands until mixture is crumbly. Add another 3/4 c. sugar and work in very well. Add corn syrup and work until completely incorporated (very sticky here; deep breathes). Sprinkle remaining sugar on a work surface and knead the dough until uniform, up to 5 minutes. If dough seems overly sticky, knead in more sugar. Form dough into disc, cover in plastic wrap, and refrigerate for an hour.
Sprinkle a work surface with powdered sugar. To color the dough, break off a palm-size piece of dough, add 2-3 drops and knead in the color until consistent; add more color if needed. Then, blend the colored dough into the larger portion you'd like to use for that color and knead until consistent. Continue to add sugar as needed to keep dough from sticking to surface.
Dust surface with sugar and roll out dough to 1/4-inch thick. Cut into desired shapes (free form cutting or using small cookie cutters) and place on wax paper. You can also hand-shape into "Marzipan Fruits" (apples, bananas, oranges, peaches, etc.) or wreaths or candy canes or snowmen [cooking stores often sell Marzipan molds as well]. Allow to sit out for 24 hours, to dry. If the candies have extra powdered sugar on their surface after working with them, use a scantly moistened paintbrush or tiny cloth to remove sugar.
enjoy!
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