1. Crumble 1/2 of an 8-ounce can almond paste into a mixing bowl. Beat in 2 tablespoons softened butter. Beat in 1/2 cup sifted powdered sugar and 1 teaspoon light corn syrup.

2. Shape into a ball. Knead in enough additional sifted powdered sugar (1 to 1-1/4 cups) to make a very stiff mixture.

3. Roll paper into a 9-1/2-inch circle; remove top piece of paper. Trim marzipan to a 9-inch circle.

4. Melt 6 ounces chocolate-flavor candy coating; spread evenly over marzipan. Use a cake comb to make circles on top of chocolate. Cool till chocolate holds an edge when cut. Cut into 16 wedges. Cover and chill till needed.