My basic Marzipan recipe. It can be divided.
2# Almond Paste, 1/2 Cup light corn syrup and 2# sifted powdered sugar.
Mix the almond paste and corn syrup together well then add the powdered sugar a bit at a time until you have a good working dough.
Not sticky but not dry. Remember that to much sugar will dry out the dough faster. This dough will last for weeks if kept well wrapped and in the fridge.
*Flavors and colors can be added but remember that they must be able to work well with and compliment the almond.
10 ounces dry blanched almonds
10 ounces powdered sugar
1 1/4 Cup Simple sugar syrup
Put the almonds in a food processor and grind them fine but not too fine as the oils will leave the nut meat.
Then add the powdered sugar to the almonds and mix well. This is still done in the processor.
Next add enough Simple syrup to get the mixture to form a good dough ball.
Simple Sugar Syrup:
1 cup white sugar
1 cup water
In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
To Use With Molds:
After you have your marzipan, you can use your molds just as you do with Springerle dough.
Using powdered sugar, dust your board and mold and roll out the marzipan to the needed thickness for the mold you are using. Press, cut and trim then place the marzipan piece on a cookie sheet that has been lined with parchment paper that has been sprinkled with powdered sugar. The next day remove your marzipan piece to a cooling rack to help dry the bottom. Once the marzipan piece is dry it can be stored for several weeks in a cool dry place. If the piece is not dry enough before handling, you may warp the image. – Ken