I've lamented before on the lack of good quality marzipan here in the US. Usually I end up buying almond paste and thickening it as needed, because it actually tastes like almond. The marzipan you buy in the store is, more often than not, a rock-hard log of flavorless, chalky stuff that's really a waste of good almonds more than anything. In Europe, marzipan is regulated and must have a minimum almond content. In the U.S., it is generally made with a much higher ratio of sugar to almonds than almond paste, typically about 30% almonds for marzipan and 45% or so in products labeled almond paste. By contrast German marzipan can be upwards of 66% almonds. It's that super-high quality stuff that we're aiming for. I had a source, briefly, of an amazing 60% marzipan, and used it wisely in a few treasured recipes. Alas, they discontinued their plans to distribute in the US and so I'm stuck here, marzipanless. So, for this month's challenge, we're going to make homemade marzipan. If it works,

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