12 oz whole blanched almonds, lightly toasted
2 oz confectioners sugar
2 tbsp cocoa powder
1 lb 5 oz granulated sugar
1/2 c water
2 tbsp light corn syrup
Process almonds and confectioners sugar in a food processor until nuts are finely ground.
Spoon half the mixture into a mixing bowl; stir in cocoa. Set aside. Leave remainder in food processor.
In a heavy bottom pan, gently heat granulated sugar, water, and corn syrup until mixture is dissolved, about 10 minutes. Bring to a boil, boil until soft ball stage, 240f.
Carefully pour syrup into a glass measuring container. There should be 2 cups. With processor running, pour about 2/3 cup of syrup in feed tube in a steady stream until a soft dough is formed.
Transfer to a large piece of glad wrap (or similar or silpat) until cool enough to handle.
Transfer reserved cocoa almond mixture to food processor, repeat with about 3/4 cup syrup. Set aside to cool as well.
Roll each ball to 11×10 rectangle about 1/4″ thick.
Lay cocoa marzipan on almond layer. Trim to 10×9, then cut crosswise. Layer halves and cross wise until there are 8 layers each.
Chill for 1 hour to 7 days. Cut into 16 squares and serve.