Use very fine almonds: Whether grinding blanched almonds yourself or using almond flour, the finer the texture, the smoother your almond paste will be. Don’t over-process: Stop blending as soon as the mixture comes together. Over-mixing can release oils and turn your marzipan into almond butter. Adjust the texture: If the marzipan feels dry or crumbly, knead in a few drops of water or light corn syrup. If it’s too sticky, dust lightly with powdered sugar. Egg-free option: Corn syrup or honey works well as a binder if you prefer not to use egg whites. The texture will be slightly softer but still easy to shape. Flavor carefully: Almond extract is potent. A little goes a long way, so add it sparingly to avoid overpowering the natural almond flavor. Coloring marzipan: Use gel or paste food coloring for best results. Knead in small amounts until the color is evenly distributed.