A thin layer of Marzipan can be used to cover a cake. Colored it can replace the need for frosting. It is also used under Fondant, much like apricot glaze to protect the Fondant from moisture.

Both recipe call for extra fine ground blanched almonds. In commercial bakeries the almonds are finely grounded by passing them through granite rollers. The finer the almonds the better your results will be.

The uncooked Marzipan is kneaded together until smooth and is then stored in an airtight container or plastic bag over night.

For cooked Marzipan add the sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook it until the batter stops sticking to the pan. Remove from heat and place onto a marble slab, wooden board or a sheet pan. While still warm knead first with a wooden spatula and then by hand until smooth. Store in an airtight container or plastic bag.

Marzipan can be softened by adding small amounts of syrup to it, if too soft add additional powdered sugar to it.

1/4 pound ground blanched almonds
1/4 pound powdered sugar
1 egg white
1/4 tsp. salt

3 cups sugar
1 cup water
4 cups ground blanched almonds

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