- WHIRL almonds with icing sugar and salt in a food processor. Continue whirling, gradually adding almond extract and corn syrup through the spout, until mixture starts to come away from sides of bowl. Scrape marzipan onto a clean counter and form into a log about 8 in. long. Wrap in plastic wrap or waxed paper. Will keep well refrigerated in covered container up to a month.
Replace 1/2 cup of icing sugar with 1/2 cup cocoa powder. Continue with recipe.
Instead of ground almonds, use 2 cups unsweetened coconut. Omit almond extract. Continue with recipe.
Instead of ground almonds, use 1 3/4 cups unsalted pistachios. Instead of almond extract, use 1/2 tsp orange flower water or rose water. Reduce corn syrup to 5 tbsp. Continue with recipe.
Four ways to use it
Chocolate-coconut marzipan bites
Press coconut marzipan firmly into a loaf pan until 1/2 in. high. Invert onto cutting board, then cut into diamond shapes. Dip each into melted dark chocolate until coated and and lay on a parchment-lined tray. Top each with a whole almond. Refrigerate until chocolate is firm.
Stir 1/3 cup room-temperature unsalted butter with 1/2 cup crumbled homemade marzipan, 2 tbsp brown sugar, 1 egg, and 1/2 tsp of vanilla in a bowl until blended. Stir 1 cup all-purpose flour with 1/2 tsp baking powder and 1/4 tsp salt in another bowl. Combine butter mixture with flour mixture. Form dough into 1-in. balls and arrange on a baking sheet. Brush tops with a beaten egg white. Press sliced skin-on almonds into tops. Bake at 350F until crisp around the edges, about 10 min.
Roll 3 tbsp chocolate marzipan into a 1/4-in.-thick rope. Brush a half sheet of phyllo pastry with melted butter. Lay marzipan rope at bottom of sheet and roll up tightly. Cut into 3 portions. Brush with more melted butter and bake at 375F until golden, about 8 min.
Stuff pitted Medjool dates with about 1 tsp each of pistachio marzipan. Cover with plastic wrap until ready to serve. Serve with cocktails or as dessert.