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For making all those cute little shaped doo-dads for your fancy cakes.


  • 1 lb. almond paste
  • 1 lb. 10x sugar
  • 3 oz. light corn syrup (or egg whites)
  • 1 tsp. vanilla
  • 1 tspn. rum


  • Cut up almond paste and place in mixer bowl.
  • Mix on low speed w/ paddle attachment to further break-up mixture.
  • Switch from paddle to dough hook attachment.
  • Add 1/2 of the 10x sugar; continue mixing on low speed while adding vanilla, rum, and corn syrup until dough comes together and sticks to dough hook.
  • Remove paste from dough hook.
  • Sift remaining sugar onto countertop & knead dough in it until all of the 10x is incorporated /absorbed.
  • If dough is still sticky, knead in a little additional 10x as necessary.
  • Knead marzipan to a smooth, fine texture.
  • Double-wrap in plastic wrap and store in the fridge til ready to use.
  • *Recipe may be halved, in which case you may use the paddle attachment for the entire recipe and eliminate use of the dough hook altogether.

Categories: Filling  Frosting 
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