Masapan (Marzipan)

Recipe from: The Sephardic Cooks (Congregation OR VeShalom Sisterhood)

Ingredients:

3 c whole blanched almonds

1 1/2 cup sugar

3 cups water

Directions:

Grind almonds as fine as possible (*use a food processor). Mix water and sugar in a pot. Bring to a boil, while removing the scums as it forms. Cook mixture until it becomes sticky. Lower heat and gradually add almonds, stirring constantly until well blended. Continue stirring over low heat until mixture leaves bottom of pan and has the consistency of a soft biscuit dough. Remove from stove and allow to cool. Knead until a smooth paste is formed. Divide into 6 equal parts. Roll into long strips and cut diagonally into diamond-shaped pieces, 1/5 inches long. May be stored in a tightly sealed jar or in freezer until used. 

Note: If almonds are blanced just prior to use and are moist, then sugar and water should be boiled until very sticky and a soft ball forms when dropped in cold water. This is necessary to allow for an extra moisture of almonds.

Can be used for Passover.