Marzipan (Almond Paste) Pumpkin 杏仁膏小南瓜蛋糕裝飾小食or (Marzipan recipe for cake decoration)

The SD memory was placed for Pumpkin size reference

Ingredients: (I use this method this time)

8 ounces blanched almonds
1 3/4 cups confectioners’ sugar
1 tablespoon almond extract
4 tablespoons corn syrup

Directions:

1. Grind the almonds in a food processor for about two minutes: it will first become crumbly, and the crumbs will get successively smaller until it is more of a fine powder. Keep it going through this stage, and when it nearly forms clumps, that’s when you’ve got it right.
2. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.
3. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.

or

Alternate way:

Ingredients: 

200g Ground Almonds
100g Powdered Sugar
1 Tbsp Fresh Lemon Juice
2 Tbsp Maple Syrup
1 Tbsp Cold Water
1 tsp Almond Essence

 Directions:

1. Mix Together the ground almonds and powdered sugar
2. Make a well in the centre of the marzipan mixture and add all of the liquid ingredients.
3. Mix thoroughly.
4. You can add a tiny drop of lemon juice or syrup if the marzipan is a little dry.
5. Do not add too much liquid
6. You should be left with an almond pastry textured dough
7. Cover and place marzipan into the refridgerator for an hour