Almond Paste

Our family loves marzipan, and I was excited to discover this recipe. We followed it exactly. We used 2 C of almonds, blanched them, warmed them in the oven, dried them, and prepared a syrup that we added to the ground almonds. We ended up with 1 lb of almond paste (which I separated into four 4-oz aliquots, wrapped in saran, and then in a second sealed container). There was still enough left in the food processor to scrape off and enjoy.

Two difficulties were encountered. First, I have an off-brand food processor, and it was hard to really get the almonds ground very fine - and hard to know what "fine and smooth" really means. The second problem was that after adding the syrup, it was so stiff, we needed to add about 2 T water. Also, I suggest removing it from the food processor quicky, it hardens up fast!