Instructions: Mix sugar with a little water and bring to the boil, to sugarsyrup stage of ca 110 degrees. Add almonds, and a whipped egg white (2 eggwhites per kg of marsepein). When you can no longer beat the mass, knead with powdered sugar

OR VERSION 2: Peel almonds. Put almonds in some water with lemonjuice (to prevent discolouring). Dry almonds, and grind finely. Knead to a stiff ball together with the other ingredients. If desired, add foodcolouring. Leave for a day. Sculpt into shapes.

**IN THE MORNINGS YOUD FIND SUCH FIGURES IN YOUR SHOE**

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