Reviewed: Jun. 6, 2012

Did not turn out anything like marzipan. Just a big glob of gooey mess that tasted like almonds.

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Reviewer:

Michele

Reviewed: Jul. 25, 2011

good flavor but mine was too thin to mold.

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Reviewer:

Kae

Reviewed: Jan. 18, 2011

it was wonderful. i'm living in germany and i made this. al my friends said "just like grandma used to make!"

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Reviewer:

Artemis

Cooking Level: Expert

Reviewed: Feb. 13, 2007

for my high school German class, we are having a Valentine's party and i am "trying" this recipe... unfortunatly, since you specified that one was not to creat an "almond butter" i was hesitant with my grinding of the almonds and i believe that has contributed to the gooey mess i have. i have just check other marzipan recipes and they talk about almond paste which i assume is what almond butter meant. additionally, i am trying to add tiny amounts of powdered sugar and flour to add some structure to my marzipan... but to no avail. ALL FUTURE USERS OF THIS RECIPE BEWARE!

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Reviewer:

anna_cornchild

Reviewed: Jul. 31, 2003

This marzipan had an okay taste. In my opinion, I would leave out the added almond extract. It gives it far too much of an almond taste ! It was hard to make it the right texture without adding too much powdered sugar, so I think I would leave out one egg white next time ! The recipe wasn't very clear on how to store the marzipan after coloring. I shaped mine into fruits, and colored them, but it never really got hard on the outside like the ones you buy in candy stores. I am still searching for the perfect recipe.

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