Categories: Candies, German 
      Yield: 2 servings 
  
      1 lb Almonds, shelled, blanched          3    Or 4 Tbsp rosewater or 
      1 lb Confectioners' sugar                     -orangewater 
      1 ea Egg white, unbeaten             
  
  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