OFF THE SHELF
Almond paste is coarse cousin of refined marzipan

By Wanda A. Adams
Advertiser Food Editor

Marzipan and almond paste can be made from scratch or bought in stores. Both lend desserts the sweet flavor of almonds, with some marzipans incorporating apricot. Bruce Asato • The Honolulu Advertiser

Almond paste is made from blanched, ground almonds, sugar and glucose (sugar syrup) or glycerin — a syrupy substance obtained from fats and oils that helps maintain moisture and sweetness in foods. Sometimes, almond extract is added to intensify the flavor. Almond paste is a slightly coarse, mildly sweet blend used in many confections. You can make a form of it at home using blanched, peeled, ground almonds, sugar and corn syrup. Or try this recipe: Grind together 1 pound blanched almonds and a pound of confectioners' sugar; beat 3 egg whites slightly and stir into mixture. Work in almond extract with your hands. Almond paste is used in sugar and macaroon cookies, to stuff pastries or as a filling for cakes.

Marzipan is a more refined form of almond paste, containing almonds, sugar, glucose or glycerin and sometimes unbeaten egg whites. Some versions contain ground apricot kernels (the center of the apricot pit, used in confections to add a sweet-sour flavor). It's perfectly smooth and pliable and may be tinted with food coloring. The paste-like confection can be formed into decorative shapes and rolled into sheets used to wrap cakes instead of icing, or cut into strips and formed into ribbons and bows. It, too, can be made from scratch, but most cooks use commercial versions available in tubes or cans.

If you buy almond paste or marzipan and find that it has hardened, soften by heating 2 to 3 seconds in a microwave oven. Store tightly covered in refrigerator; use in a timely manner, as the delicate pastes will pick up other flavors.