I wrote down every word. Busalacchi studied the notes every night, trying to recall all the steps Botitta had taken. Those notes were eventually transferred to a computer, and the original is now in a safe. Marzipan was almost an afterthought. He said we forgot to do marzipan, so we only spent one day.
Many steps Making marzipan is usually a three-day process.
Busalacchi starts with whole blanched almonds, which he crushes between pizza dough rollers into a powder. The only other ingredients are water and a little bitter almond flavoring. The flavoring, like many of the leaves and colors used to decorate the fruit, is imported from Sicily. Whenever his relatives go to Sicily, they bring back a suitcase filled with baking items. Before forming the dough, Busalacchi dusts his hands with cornstarch, to keep them from sticking to the marzipan.