Lubeck Marzipan

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.

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!

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

good flavor but mine was too thin to mold.

This is a very good starting point but there is no way that marzipan could be made with these proportions (Maybe i have HUGE eggs). I had to add almost a whole additional bag of powdered sugar but the results were heavenly. Perfect for shaping and coloring (I made fruit for a German competition). For my needs this recipe worked because i had an extra bag of powdered sugar on hand. This recipe is what you need if you're a newbie like me and have never made it before, just add more powdered sugar until the consistency is to your liking.

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