Cut almond paste into small chunks and place in Kenwood. Use a dough hook and pulse on low speed for 35 to 45 seconds, or till paste is broken up. Add half the icing sugar and pulse while adding vanilla and corn syrup. Blend until dough sticks together. Place remaining sugar on counter and knead into the dough. Marzipan should have a fine smooth texture. Do not make it too thick and dry.