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Marzipan for Moorish Cake

Use this recipe when making our Moorish Cake.

  • Yield: Makes 2 1/4 pounds

Photography: Lisa Hubbard


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


  1. 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.
  2. Transfer to clean work surface; knead until mixture forms a smooth dough. Wrap tightly in plastic wrap.

Cook's Notes

Marzipan is best used the day it's made. Keep it covered in plastic wrap.

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