Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 lb almonds,shelled, blanched
1 lb confectioners' sugar
1 egg white,unbeaten
3 or 4 tbsp rosewater or
-orangewater

Carefully dry the shelled almonds, then grind to a powder in an
electic blender, if you have one. Blend almonds, the sugar, the 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
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.

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