Marzipan

Yield: 4 Servings

Ingredients:

1 lb Almonds shelled blanched
1 lb Confectioners' sugar
1 ea Egg white unbeaten
3 tb Rosewater or orangewater

Instructions:

-up to 4 Tb Carefully dry the shelled almonds then grind to a powder in an 1 ea egg white and just enough rosewater or orangewater (available from pharmacies) to make a pliable stiff dough. Knead with fingers then place on board dusted with confectioners' sugar and form into desired shapes to resemble miniature apples peaches strawberries or if you have an artist's touch little pigs or birds. Tint with food coloring. Balls of marzipan may be rubbed in chocolate dots or colored sugar. If dough becomes too stiff work in a little lemon juice rosewater or orangewater adding drop by drop. When candies are shaped dry thoroughly in a cool airy place for 24 ea 4 hours then wrap separately or place in a container (such as a little straw basket for fruit) and cover completely with Saran or other plastic wrap. Makes 2 pounds of candy.