To get marzipan to the right consistency, I placed the cooked dough onto a marbled surface, sprinkled with confectioners sugar. Using a wide spatula, the paste is worked back and forth until it becomes smooth. I found out as I worked with it, that it was too dry as noted by Chef Delphin. To fix, he suggested using simply syrup to bring it to the right moisture level, before using in a recipe. Marzipan is made with almond flour, egg whites, almond extract, sugar and water.
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