Photography: Lisa Hubbard
- 1 pound almond paste
- 1 pound confectioners' sugar
- 1/3 cup light corn syrup
In food processor, pulse almond paste and confectioners' sugar until combined. Add corn syrup; pulse eight more times, or until mixture holds together when pinched.
Transfer to clean work surface; knead until mixture forms a smooth dough. Wrap tightly in plastic wrap.
Marzipan is best used the day it's made. Keep it covered in plastic wrap.