Eggless Marzipan recipe or Almond Paste

This recipe does not involve any cooking.So get all your ingredients ready.Place the blanched almonds in a food processor.Pulse until coarsely ground.Add about ¼ cup of the powder sugar and pulse again.It is important that you process it until it's finely ground.Do not over grind it as the almonds will start to extract oil and you will have a very oily marzipan. If you need add more powder sugar.The quality of your marzipan will depend on how well your grind your almonds. A thick mixture will give you a very grainy texture (almond paste) while a finely ground mixture will give you a paste almost as similar to sugar paste - Marzipan.My sister sieves the almond mixture to ensure she has a good texture.Place the ground almonds mixture and balance of the powder sugar in a bowl.Add 4 tbsp of sugar syrup, and combine the mixture.If needed add more of the sugar syrup.. If you add to much liquid the mixture will become very sticky and you will end up having to add more powder sugar - making a very sweet marzipan.Once combined it should look like a soft ball of dough similar to sugar paste.Do not over work it as the almonds will release oil.Wrap in a plastic / Cling wrap and store sealed well in an air tight container.Told ya!! It was so easy.Let rest for a few minutes - then molds into shapes or cover your cake with Marzipan.Enjoy!