Almond paste

Yield: 6 servings

Measure Ingredient
6 ounces Confectioners' sugar
6 ounces Granulated sugar
12 ounces Finely ground almonds
½ \N Lemon; juice only
1 \N Egg; large
½ teaspoon Vanilla; or rose water


Sift the confectioners' sugar into a large bowl and add the granulated sugar and almonds. Lightly mix together, lemon juice, egg and flavoring. Pour into the dry ingredients and mix to a fairly stiff paste. (use a fork for mixing). Turn the mixture onto a board lightly dusted with granulated sugar, and knead lightly by hand to a smooth dough. Avoid overmixing.

If the paste is too sticky, work in a bit more granulated sugar, or if too dry, add a little more lemon juice. Marzipan decorations: Color the almond paste ( in small, egg-size pieces) with desired colors. Knead until the color is evenly distributed. Roll out thinly and cut into desired shapes. Molding Marzipan: If you are molding the marzipan into shapes, use cornstarch on your hands to keep the marzipan from sticking to them. Work as quickly as possible

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