What is the difference between Almond Paste and Marzipan?

Ingredients

• 14 oz Almond Flour (blanched, finely ground; can be made by grinding whole almonds in a food processor)
• 3 oz Water (room temperature)
• 8 oz Granulated Sugar (white granulated)
• 4 oz Honey (adds flavor; can be replaced with light corn syrup)
• 2 oz Unsalted Butter (softened, cut into small pieces; used to reduce stickiness after paste is formed)

Instructions

1. Measure Ingredients

   Weigh out 14 oz almond flour, 3 oz water, 8 oz granulated sugar, 4 oz honey, and 2 oz softened butter.

   Time: PT5M

2. Make Simple Syrup

   Combine water, sugar, and honey in a small saucepan. Bring to a gentle boil, stirring constantly until the sugar dissolves and the mixture becomes clear.

   Time: PT5M

   Temperature: 100°C

3. Incorporate Syrup into Almond Flour

   Place the almond flour in a mixing bowl, set the saucepan on low heat, and slowly drizzle the hot syrup into the flour while stirring until a thick, cohesive ball forms.

   Time: PT5M

4. Adjust Consistency

   If the paste is too stiff, add a teaspoon of water at a time; if too soft, add more almond flour, mixing until the dough holds its shape without oozing.

   Time: PT5M

5. Cool Slightly

   Allow the almond paste to sit for a few minutes until it is warm but not hot, making it safe to handle.

   Time: PT5M

6. Knead in Butter

   Add the softened butter to the warm paste and knead with your hands or a spatula until fully incorporated and the mixture is no longer sticky.

   Time: PT5M

7. Shape, Wrap, and Chill

   Form the paste into a log, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to a week). The paste will firm up and become smoother.

   Time: PT10M

Nutrition Facts

Calories

600

Protein

12 g

Carbohydrates

30 g

Fat

50 g

Fiber

5 g