Instructions: 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.

Melt semisweet chocolate in a bowl or top of a double boiler set over a pan of shimmering water. Gradually add chocolate to marzipan and knead well. If marzipan becomes dry, add 1 to 2 teaspoons of egg white. Flavor with a few drops of peppermint extract. (Note: I use Creme de Cocoa instead)

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