- 3 cups (24 ounces/685 g) almond paste
- 2 1/2 cups (300 g) confectioners' sugar, plus extra if needed
- 1 tablespoon (15 g) kirsch or other brandy (see Note), plus extra if needed
- Stand mixer fitted with paddle attachment, or a clean work surface (if using your hands)
- If using a stand mixer: Combine the almond paste, confectioners' sugar, and 1 tablespoon of the brandy in the mixing bowl. Mix on low speed until everything is completely incorporated and the dough is smooth and pliable, about 5 minutes.
- If using your hands: Form the almond paste into a flat round on your work surface. Dust half of the confectioners' sugar over the round and begin kneading it into the paste, folding the paste over on itself repeatedly. Drizzle 1 tablespoon of the brandy over the dough and knead it in. Once it's incorporated, dust the remainder of the sugar over the dough and knead until it's completely incorporated.
- The dough should be uniform and pliable. If it's dry, add a few more drops of flavoring (or warm water) and knead until it's at the desired consistency; if it's sticky, a little more confectioners' sugar.
- Store marzipan, wrapped very well in plastic wrap, in the refrigerator for at least 3 months.