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

1. Carefully dry the shelled almonds, then grind to a powder in an electic blender. Blend almonds, sugar, egg white and just enough rosewater to make a pliable stiff dough.

2. 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.

3. When candies are shaped, dry thoroughly in a cool, airy place for 24 hours, then wrap separately or place in a container and cover completely with plastic wrap.