[Sca-cooks] Marzipan creations, like onions...

[Elaine Koogler]

Given the recipe I know you have, I find the commercial stuff easier to work
with as it isn't quite as sticky...and it holds its shape better.  I can't
remember the other recipe I found, but will try to find it and send it later.

Kiri

XvLoverCrimvX at aol.com wrote:

> For those who have worked with Marzipan before, I present a question:Is it
> easier and/or better to work with the almond paste or the homemade
> made-from-scratch? The recipe I have is the homemade stuff.
>
> Misha
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