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1
In an electric coffee grinder, grind the blanched almonds in small batches into a fine powder.
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2
Sift the powder through a fine sieve into a large bowl.
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3
Regrind any almond particles remaining in the sifter.
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4
In a bowl whisk the egg whites with the salt until they are frothy, whisk the vanilla, and stir the mixture into the almond powder.
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5
Sift in 3 cups of confectioners' sugar, 1 cup at a time, kneading the mixture together in the bowl, and sift enough of the remaining 1 cup sugar to form a smooth, pliable dough (add more sugar if the dough is too sticky).
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6
Quarter the dough and wrap each piece tightly in foil.
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7
The marzipan paste keeps, chilled, in an airtight container for up to 8 weeks.
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8
Work with 1 piece of marzipan at a time, keeping the remaining marzipan covered tightly.
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9
Pull off a piece of marzipan paste, form it into a smooth ball by rolling it between the palms, and shape it gently into the desired shape.
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10
(Wipe hands occasionally with a damp cloth.)
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11
To achieve the texture of citrus fruit roll the marzipan shape over a fine grater or sieve.
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12
A small wire loop may be pressed into the back of the thickest part of the marzipan if the marzipan is for hanging.
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13
Let the marzipan dry on sheets of foil overnight and with a large soft watercolor brush dipped in the food coloring, tint it as desired.
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14
If a shading effect is desired add the second coat of coloring before the first coat dries.
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15
Let the marzipan dry on foil for 2 days and with a fine soft water color brush dipped in the food coloring add any fine details desired.
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16
Wooden picks, broken into small pieces and colored with food coloring, may be used to form the stems of fruits.
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17
Cloves may be used to form the blossom end of fruits such as apples and pears.
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18
White paper may be cut and colored with food coloring to form the leaves for fruits, or any small leaves may be used.
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19
After the marzipan has had its final coat of food coloring let it dry on sheets of foil for1 day.
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20
The marzipan keeps, chilled, in an airtight container for up to 8 weeks.
