New This Month

Marzipan

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

Ingredients

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

Directions

  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.

Reviews

Be the first to comment!