*  Exported from  MasterCook  *

                                Marzipan

Recipe By     : The Penguin Cookery Book, by Bee Nilson (reprint 1971)
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Eat-L

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8      ounces        ground almonds -- * see note
  8      ounces        icing sugar -- (powdered sugar)
  2                    egg yolk
  2      teaspoons     lemon juice
  3      drops         almond essence -- (extract)
    1/4  teaspoon      rose water -- **see note

Mix the almonds and sugar together.  Add the beaten eggs and the flavouring
and mix and knead very thoroughly.

*note.  These need to be blanched almonds which you could grind yourself.
The first time that I made this here in California I had to special order
the ground almonds, not thinking that they wouldn't be blanched!  Since then
I've blanched and ground my own.

**note.  I've not seen Rose Water for sale here in California, and have
always left it out of any Marzipan I've made.  If you wanted to try, you
could boil insecticide free rose petals in some water, and then use the
liquid.

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NOTES : posted to Eat-L by Sadie ([email protected])

Makes enoughto cover one 8 inch cake.

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