> We chop the almonds and mix it wth sugar and then passed repeatedly
> while gradually reducing the gap after each pass until a fine paste is
> obtained. A slight amount of water may be added to prevent oiling.
> .It is then cooked in a double jacketed pan until it feels dry to the
> touch and then stored in a closed container.

Interesting. Can you reduce the gap too much? I.e., turn it into almond
butter (like peanut butter) that is all oily. I wonder if I put it into my
melangeur first if that would get it to a state where I could do a single
pass through the roll refiner...

Are there any technical books that you can recommend on martzipan? I tried
to find some awhile back with no luck.

-Art