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Easy Marzipan, in some form or another, has been in existence for almost a thousand years—likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of almond paste eaten as a treat, and by the 15th century it was widely documented as a popular indulgence. In fact, according to our hero, food science savant Harold McGee, Leo da Vinci even got into the marzipan-sculpting game (and lamented the philistines who unhesitatingly devoured his little works of art). These days it's mostly associated with rock-hard models of fruit, but if you've ever tried those and aren't a fan, we urge you to make a batch of your own. Fresh marzipan has a lovely delicate flavor and light texture, and is wonderful dipped in dark chocolate. Of course, if you want to get all arts-n-craftsy on what is basically delicious modeling clay, be our guest. (Leo would approve.)

• 3 cups (24 ounces/685 g) almond paste
• 2 1/2 cups (300 g) confectioners' sugar, plus extra if needed
• 1 tablespoon (15 g) kirsch or other brandy (see Note), plus extra if needed
• Stand mixer fitted with paddle attachment, or a clean work surface (if using your hands)

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