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.