i'm completely confused about marzipan. i've found recipes for cooked and non-cooked, made with almond flour, almond paste, etc. i have made marzipan once, using a recipe with almond flour & it was not cooked. it turned out fine, tasted fine & i was able to make flowers & other things with it but since i'm not sure i've ever had "classic" marzipan before, i don't really have anything to compare it to. can anyone unravel this mystery for me?