Recipe of Marizpan - Food Recipes

2 c. ground almonds 1 1/4 c. sifted powder sugar 2 teaspoons lemon juice 2 teaspoons sherry or brandy 2 drops almond extract 2 small egg whites powder sugar Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or brandy, and almond extract. Gradually mix in enough egg white to ensure that the paste is sticky, but not wet. Knead paste until smooth on a pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in refrigerator up to 4 weeks. Source: The Book of Chocolates and Petits Fours by Beverly Sutherland Smith.