RecipeMuncher

In the US, unlike in Europe, marzipan is something of an exotica.  You find it sold in small quantities, in specialty stores, packaged in wrappers with foreign words and elegant script.  What a refined sweet, something to be nibbled daintily and savored.  In Europe, however, it’s commonly sold in huge rolls from which you slice thick disks, or rolled onto cakes and molded into decorative figures.  Of course, these things are also done here, but the whole enterprise is essentially imp (...)