Ingredients
2 1/2 cups ground almonds
1 cup icing sugar
1/8 tsp. salt
2 tsp. almond extract
1/3 cup white corn syrup
Preparation
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 clear counter and form into a log about 8 in. long. Wrap in plastic paper. Will keep well refrigerated in a covered container up to a month.
