Marzipan, Moroccan Style

10 ounces whole blanched almonds or slivered blanched almonds

3/4 cup granulated sugar, plus extra for dipping

1 inch square piece of lemon peel, yellow part only

Scant 2 tablespoons pasteurized pareve egg substitute

1 teaspoon almond extract or to taste

1 teaspoon fresh lemon juice

3 to 4 ounces each of the following: whole pitted dates, whole pitted prunes, dried whole apricots, walnut halves, pecan halves

In a food processor fitted with a steel blade, grind the almonds with the sugar and lemon peel until the almonds are very fine and powdery. Add the egg substitute, almond extract and lemon juice and process until the ingredients are well combined and form a cohesive mass. Test the marzipan mixture by squeezing a tablespoon of it in the palm of your hand. It should feel slightly tacky, but should press together into a ball. If the mixture is too dry, mix in enough additional egg substitute until the proper consistency. Continue processing the marzipan for about 30 seconds or until it forms a smooth paste. It will not be as smooth as the commercially made marzipan. Knead gently for 3 to 5 minutes. Then make into assorted "petis fours."

For each date, us a small, sharp knife to lengthwise slit it open along one side. Pinch off a piece of marzipan about the size of a cherry and gently press it into the date. Close the date around the marzipan but do not completely enclose it. Decorate the top by pressing it with the tines of a fork along the length of the date. Use the same method for the prunes and apricots.

For walnut or pecan petit four, mold a cherry-sized piece of marzipan into a cube or ball and squeeze it between two nut halves to form a sandwich. Gently dab the marzipan surface of each petit four in a small bowl of granulated sugar to give it a crystalline look. If desired, place the finished petit four in a tiny fluted paper cup or arrange them attractively on a tray.

Makes about 40 assorted petits fours.

From The New Jewish Holiday Cookbook