1-Gather and measure all ingredients precisely, including 200 grams of blanched almonds, 70 grams of sugar, and any flavorings like a few drops of almond extract.

2-Grind the blanched almonds finely using a food processor for a smooth texture, adapting the grind size to preference and avoiding over-processing to prevent a buttery consistency.

3-Mix powdered sugar with the ground almonds thoroughly to distribute sweetness evenly, ensuring the sugar content reaches up to 35% of the mixture.

4-Add almond extract and syrup gradually, kneading the mixture until it forms a smooth, pliable dough; for vegan versions, use appropriate substitutes to maintain the balance.

5-Shape the marzipan into desired forms or roll it out for use in recipes, then wrap tightly to preserve freshness.

6-Refrigerate the marzipan for at least one hour to set before serving or using in desserts, allowing it to hold shapes better during molding.