A pliable confection made from finely ground almonds, sugar, and a binding liquid such as glucose syrup or egg white, essentially the same preparation known as marzipan. The two names reflect usage and proportion rather than different recipes: almond paste typically contains a higher proportion of almonds and less sugar, giving it a softer texture suited as a filling for croissants, cakes, and pastries, while marzipan’s higher sugar content makes it firm enough to roll into decorative coverings and sculpted figures. Both keep well thanks to sugar’s preservative effect and the oil naturally present in the nuts. Quality depends on the almond variety and grind fineness, with premium pastes using Mediterranean almonds ground to a silky smoothness that cheaper versions, stretched with apricot kernels, cannot match.