Marzipan/almond Paste Consistency?

[flobadob]

I have an old recipe for almond paste, which I assume means marzipan too. It's 8oz each of caster sugar, icing sugar and ground almond. Half teaspoons of almond and vanilla extract, and 2 eggs.

I only had 6oz of ground almond but I decided to make it anyway using the same quantities of everything else. The final consistency is quite smooth and not firm, is this correct? It is what I would call a paste but I thought it would be firmer. I have it wrapped in cling film now in the fridge.

[bednobs]

mrzipan need s more almonds in i think

[sherrardk]

They've just made some on TV and they seemed to use about twice as much almonds than sugar and icing sugar.

[Barmaid]

I'd have bumped up the quantities of the other to make it up and deal with the eggs. Anyway, you have made it now. I'd give it a bash and if it is too sticky i'd roll it with lots of cornflour and work it in.

Ideally it needs to be smooth and firm. You might find if you had small eggs you will get away with it. Give it a go. You havent lost anything at this stage.

[Barmaid]

Yeah yeah I agree bednobs and sherradk. But recipes are only a guide and not a bible.

[woofgang]

it gets firmer as it chills too, also as it ages.

[atalanta]

I thought it was only supposed to be egg yolks in a marzipan recipe That would have made quite a difference.

[flobadob]

I've just checked it this morning and it's still quite soft, definitely not rollable. So what are my options. If I add another 10oz of ground almond would that work, or should I use the aforementioned cornflour technique?

By the way atlanta, this was an old recipe that someone had written down so perhaps it was meant to be egg yolks but it just said eggs in the recipe.

Perhaps I should just do over from scratch rather than wasting more time and ingredients. I have enough of everything except the ground almond.

[woofgang]

If you want to try and rescue what you have made, would add almonds rather than cornflour as it will be nicer to eat.......but for the cost of the ingredients, I'd start again and use a more reliable recipe.

[humbersloop]

just seen this, so maybe too late, but it looks like you might have a recipe for almond paste rather than marzipan flob

http://cakedecorating.about.com/od/marzipan/a/Difference-Between-Marzipan-And-Almond-Paste.htm

[flobadob]

Humber,the recipe is titled almond paste but I didn't realise there was a difference. Thanks for the responses think I'll just buy it this year and make it next. Then again that's what I did last year lol.