INGREDIENTS

INSTRUCTIONS

Nothing expresses the German love of edible art more succintly than
marzipan candies, which are shaped into piglets, cats, poodles,
flowers, fruit and all sorts of other objects. They are delicious to
eat, too.  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.  From: The Art of German Cooking, by Betty Wason  Shared by:
June Hoffman, 9/93  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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