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Marzipan is best used the day it is made. Keep it covered with plastic wrap.

  • Yield: Makes 2 pounds, 4 ounces

Source: Martha Stewart Weddings, Summer 2001


  • 1 pound almond paste
  • 1 pound confectioners' sugar
  • 2/3 cup light corn syrup


  1. In food processor, pulse almond paste and confectioners' sugar until combined. Add corn syrup; pulse 8 times more, or until mixture holds together when pressed. Transfer to clean work surface; knead until mixture forms smooth dough. Wrap tightly in plastic wrap.


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