Marzipan and Almond Paste Made with more top-quality whole blanched almonds than the other guys, our almond paste brings a rich flavor that elevates croissants, fruit tarts, and cakes. Meanwhile, our marzipan is the perfect finishing touch for cakes or a versatile ingredient for molding into creative confections like miniature fruits. However you use them, you can’t go wrong with baking’s most trusted ingredient brand. Recipe Idea: Ingredients 1 (8 oz.) Solo Almond Paste 3⁄4 cup butter or margarine softened 3⁄4 cup sugar 3 eggs 2 teaspoon baking powder 2 cup all purpose flour 1⁄4 cup milk 1⁄2 cup cranberries sweetened and dried 1⁄3 cup coarsely chopped almonds Almond Cranberry Loaf SERVES: 12 COOK TIME: 1 hour TOTAL TIME: 1 hour, 30 minutes To make this cranberry almond bread recipe, preheat your oven to 350 degrees. Grease 9 by 5-inch loaf pan and set aside. Break almond paste into small pieces and place in medium bowl. Add butter and beat until mixture is creamy and smooth. Add sugar and eggs and beat until thoroughly blended. Stir baking powder into flour. Add to almond mixture alternately with milk, beating until blended. Fold in sweetened and dried cranberries. Pour into prepared pan and sprinkle chopped almonds over batter. Bake 60 to 70 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove the cranberry almond bread from pan and cool completely on rack.