Almond paste should not to be confused with marzipan. Marzipan contains more sugar and is suitable for decors such as roses and wrapping up cakes.
Cook sugar with water and glucose to 248ºF/120ºC. Meanwhile, turn almond meal into fine powder using a food processor. Add hot syrup, honey, and almond extract; mix well. Wrap up tight, prick and leave at room temp to rest. Chill for up to 3 months.