Can I buy it made? Where would I find it (in MN)??? Or is there a recipe for it????

Want to make an Almond Creme filling this weekend, but haven't ever heard of Almond Paste before.

it is NOT the same you make marzipan FROM almond paste

some of the fancier grocery stores will carry it almond paste comes in a can or a tube like cookie dough but smaller

isn't almond paste just ground almonds like peanut butter but made with almonds?

I found this

Almond Paste
From www.ochef.com/575.htm

Ingredients:

10 oz dried blanched almonds
10 oz powdered sugar
5 oz sugar
1/4 cup corn syrup
1 cup water

Instructions:

Make a sugar syrup with by placing the water, sugar, and corn syrup in a saucepan. Stir it to combine. Bring it to a boil and let it boil for a few seconds. Let it cool.

Place the almonds in a food processor and process them to a fine powder. Add the powdered sugar. With the food processor running, slowly add the sugar syrup until the mixture forms a paste.

Store the almond paste tightly covered. If you will be storing it for more than a week, store in the refrigerator.

also found this which was interesting

Marzipan
by Gail Lang
Pastry chefs all over the world have used marzipan for centuries. It is a favored delicacy found in many countries that can be used in baking and in covering and filling cakes, cookies, breads, tortes, and other delicacies. Marzipan is a sweet, pliable mixture of almond paste and sugar. It is often tinted with food coloring and molded into a variety of shapes such as fruits, animals, flowers and holiday shapes. During the Christmas holiday season it is a favorite decoration as well as a filling in numerous delicacies.

There are many stories about the origin of marzipan. According to Werner, a Master Baker from Germany, marzipan was created several hundred years ago. There was a great drought in Italy and almonds were the only substantial crop to survive. Consequently, people learned many new ways to use and eat almonds. They made almond bread, almond pie, almond soup and almond pastries. Somewhere during those times someone created marzipan. People liked it so much that it flourished even after the famine past. Travelers carried the recipe from one city to another, eventually it reached Lubeck and Hamburg, Germany. Marzipan is still made there today. The marzipan made in Lubeck is based on an old traditional recipe and is considered the finest marzipan in the world. When you buy marzipan marked "Made in Lubeck" or "Lubecker Marzipan", you can be sure you are getting the finest product money can buy!

Almond paste can be made by blanching the almonds yourself. Since many fine grocery stores carry blanched almonds it is no longer necessary for you to do this step yourself. To create the marzipan, take an amount of almond paste (according to your needs) and use half that amount of powdered sugar for the mix. Spread the almond paste on a marble slab, then sprinkle the sugar over the almond paste and cut it in with a large knife. Continue to cut until it is completely mixed, never touching it with your hands. When it is well mixed, you can shape it or use in other recipes. Both almond paste and marzipan keep well if stored properly. If not needed, seal well, and freeze. To keep the almond paste from oiling while combining it with the sugar, handle the mix as little as possible.

The best marzipan recipes use a two to one ratio of almonds and sugar. The old masters don't consider a mix that contains more than half sugar as true marzipan. A trick used to make really great marzipan is to use 1 bitter almond to every 100 good almonds in the almond mix. If you've ever tasted a bitter almond, you understand how only one can have a serious effect. The smallest taste is an extremely gross experience you won't soon forget. A bitter almond uniquely alters the recipe and is always used in the best almond paste used in marzipan. One note about bitter almonds: do not be eat them in large amounts because they contain to trace amounts of cyanide.

Next time you make stollen, try putting a log of marzipan inside each roll instead of the sugar/cinnamon mix in our recipe. You will be wonderfully pleased.

I actually was making a cake for class last night and it flopped! I don't know why (prehaps generic cake mix) but it turned out to be very moist and a good flavor only 1 inch thick!! Well, I almost scrapped it but I got to thinking about all of you and turning lemons into lemonade... so I remembered a receipe for petit fours and tried it. Anyway this is where the marsapan comes in. It was listed as an ingredient and my Giant Eagle had it in stock. It comes in a can (they also had almond paste beside it). I was very suprised by its texture. It is like kids playdough after it has started drying out. The more i kneeded it the more plyable it became. Well, my class did not call for petit fours, but I have alot of happy neighbors.

When I was at Albertson's the other day, I was at the aisle where the chocolate chips and cake mixes are, and they had almond paste right above the baking chocolate. I am not sure if you have an Albertson's there, but if Albertson's has it, maybe one of your supermarkets has it too.

my local grocery store has it as well over in the bakers chocalte section....the container reminded me of the tolberone bar shape(triangle).... i guess it is different everywhere....goodluck.