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Instructions. In the bowl of a stand mixer, mix the almond paste and corn syrup on low speed until it forms a smooth paste. If working by hand use a wooden spoon to mix until combined. 7 oz Almond Paste, 2 oz light corn syrup. Scrape the bowl. With the mixer running on low speed add 1/2 of the confectioner's sugar.


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Almond Paste - Marzipan, 227g. Marzipan is primarily a mixture of sugar and almond paste. When mixed with a moistening agent, marzipan reaches a soft dough consistency that can be easily rolled, molded, shaped and cut. Marzipan is an almond and sugar paste used to ice cakes and other pastries.


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Our marzipan is made with 100% California almonds, ensuring that every bite is packed with the natural nutty flavor that marzipan lovers crave. At Bergen Marzipan, we pride ourselves on the quality and consistency of our products. Our marzipan is gluten-free, kosher, and vegan-friendly, making it a versatile and inclusive treat that everyone.


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Homemade marzipan recipe. In a food processor, add the almond meal and powdered sugar. Pulse until smooth - a minute or two. Pro tip - How smooth you grind the almonds will determine the texture of your marzipan. Blending powdered sugar with the almond meal prevents the almonds from releasing oil. Transfer to a bowl.


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Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Makes 13-14 ounces.


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A traditional marzipan recipe includes ground almonds, icing sugar, and eggto make a thick, structured paste. During the process, the almonds and sugar are usually mixed first, the eggs are added.


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Package Dimensions ‏ : ‎ 6.54 x 5.83 x 1.65 inches; 7 Ounces. UPC ‏ : ‎ 070650000057. Manufacturer ‏ : ‎ Odense. ASIN ‏ : ‎ B01MXSHUFW. Best Sellers Rank: #10,196 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food) #13 in Marzipan & Almond Paste. Customer Reviews:


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