The finer the almonds the better your results will be. Add the sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook it until the batter stops sticking to the pan. Remove from heat and place onto a marble slap, wooden board or a sheet pan. While still warm knead first with a wooden spatula and then by hand until smooth. Store in an airtight container or plastic bag.
Marzipan can be softened by adding small amounts of corn syrup to it. If too soft add additional powdered sugar to it.
Use food coloring to color, kneading in one or two drops at a time (a little goes a long way). For brown, knead in cocoa powder.