There is an incredible difference between the commercial marzipan, and marzipan you have made at home yourself. The latter tastes infinitely more exciting and delicious. Should you want a stronger almond taste, use a few apricot kernels (available online or in Asian supermarkets) or some liquid almond extract.
In parts of the south of Italy, marzipan is called pasta reale, or ‘royal paste’, which shows how valued it is. In Sicily, for instance, they model fruit with marzipan, and paint it in realistic colours. You can make little biscuit shapes, of animals, people, etc. – and bake them in a hot oven for about 15 minutes. The inside will still be soft after this time. Or use the marzipan to wrap a mixture of ricotta, fruit and sponge to make a cake, known as cassata in Sicily.