|Sweet almonds||5 Cup (80 tbs)|
|Bitter almonds||3 Teaspoon|
|Powdered sugar||2 1⁄2 Cup (40 tbs)|
|Rose water||8 Tablespoon|
1)Scald almonds and skin, rinse thoroughly, spread on cloth and dry overnight.
2)In an almond grinder add almonds and sugar and blend it twice.
3)Add rose-water and knead dough until smooth.
4)Roll the dough Roll dough knife-thin, cut into 1/4 inch strips of different shapes.
5)Brush edges with rose-water.
6)Take a baking pan and sprinkle powdered sugar.
7)Put 1/4 inch strips around edge to form a rim and make a pattern on it.
8)Cover inside with white paper, so that only the rim gets brown with help of a red glowing iron spade held over them.
9)Remove paper, fill forms with sugar icing or chocolate icing.
10)Serve the Konisberger marzipan as desired.