Brandy or blackberry cordial works equally well, in my mind, better.
Marzipan is also called Almond Paste.
Is you do not have access to Odense almond paste, you may have to make your own. This is a time-consuming but satisfying process. Marzipan can be made weeks in advance and stored in airtight container for later use.
How to make marzipan:
1 pound sifted icing sugar (confectioner’s sugar)
1lb ground almonds
2 egg whites
1/2 tsp vanilla
1/2 tsp almond essence (optional)
1 tsp lemon juice
Prepare almonds for grinding by blanching to remove husks. Let dry on cookie sheets covered in paper towels for 15 minutes or so. Use food processor, coffee grinder, hand grinder or mixer grinder attachment to grind almonds.
Beat egg whites until lightly frothy. Add vanilla, almond essence and lemon juice. In large mixing bowl, blend sugar and almond meal well. Knead in egg white mixture until well blended and consistent in texture. If too sticky after kneading for several minutes, add more confectioner’s sugar.
When rolling marzipan, use confectioners sugar to “flour” board and rolling pin.