Step 1

Place almond flour and sugar in the bowl of your stand mixer with the paddle attachment (or you can mix by hand with a spatula).

Step 2

Add in your flavoring and the corn syrup and blend for 1 minute until the starts sticking together. If your marzipan seems dry, add in another teaspoon of corn syrup and keep blending. Finish kneading your marzipan on the counter with your butter until smooth. It should feel fairly stiff and a bit sticky.

Step 3

Wrap the marzipan up in plastic wrap and seal in a ziplock bag. Refrigerate for an hour or so until it's cool enough to handle. Keeps in the fridge for 6 weeks or freeze for 6 months or more.

Step 4

Marzipan can easily be colored with food coloring, cocoa powder or dusted with food dusts