VOLUME 1 - Kilimanjaro Foods

Marzipan (Candies)
2 Servings
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.