Marizpan

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.