Ingredients
- From allrecipes.com: to make marzipan from almond paste:
- Volume Ounces Grams
- 1 can (312g) marzipan
- 64g sugar
- 1/4 teaspoon salt
- 1 1/4 teaspoons almond extract or 3 to 4 drops bitter almond oil
- 2 to 3 drops lemon oil, optional
- 46g almond flour or very finely ground blanched or whole almonds
- 1 egg white (jumbo or extra-large preferred)(large egg white is 30 gms - ex large is 40 gms)
- 156g pignoli (pine nuts)
- https://www.allrecipes.com/recipe/62267/marzipan-candy/
- Ingredients
- 8 ounces almond paste
- 1 3/4 - 2 cups confectioners' sugar
- 1/4 cup corn syrup
- 3 drops any color food coloring
- Directions
- - I used processor to mix, then kneaded a little by hand
- Wrap the dough in plastic wrap, and refrigerate for about an hour. It should have the consistency of modeling dough.
Preparation
Step 1
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
Break the marzipan in pieces into a medium-sized bowl.
Mix in the sugar, salt, flavorings, and almond flour; the mixture will be crumbly.
Add the egg white, beating until the mixture is smooth. If the dough doesn't come together, dribble in water, bit by bit, until it does.
Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wet hands, drop 1" balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go; the point is to cover the dough with nuts.
Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about 1" between them.
Bake the cookies for 18 to 24 minutes, or until they're lightly browned. Remove them from the oven, and cool them on the pans for 5 minutes; then transfer to a rack to cool completely.
Yield: about 34 cookies.