|Almond paste||8 Ounce (1 Can)|
|Light corn syrup||1 1⁄2 Tablespoon|
|Powdered sugar||1 1⁄3 Cup (21.33 tbs), sifted|
|Food coloring||1 Teaspoon|
|Glaze||1 Cup (16 tbs)|
Knead almond paste by hand in a medium bowl.
Add corn syrup, and knead into almond paste.
Gradually knead in sugar.
Cover almond paste mixture with plastic wrap, and store in airtight container in refrigerator until ready to shape.
Tint marzipan by kneading in food coloring; then shape as desired.
Brush with Glaze to achieve a shinier surface.
Let dry 8 hours on wax paper; then refrigerate in an airtight container