|Blanched almonds/1 1/3 cups slivered almonds||6 Ounce (1 Cup)|
|Sifted powdered sugar||1 1⁄3 Cup (21.33 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Sifted powdered sugar||2 1⁄4 Cup (36 tbs)|
|Slightly beaten egg white||1 Tablespoon|
|Red food coloring||3 Drop|
|Green food coloring||3 Drop|
Place almonds in a blender container or a food processor bowl.
Cover and blend till ground.
In a mixer bowl beat together the ground almonds, the 1 1/3 cups powdered sugar, the water, and the extract till mixture forms a ball.
Stir in the 2 1/4 cups powdered sugar.
Stir in enough egg white to form a clay like mixture.
Divide in half.
Wrap and chill one-half for another use.
Tint one fourth of the remaining half red (knead in food coloring).
Shape into 72 small balls.
Press three balls together to make berry clusters.
Repeat with remaining small balls.
Allow marzipan balls to dry.
Meanwhile, tint remaining portion of marzipan green.
On a powdered sugar-dusted surface, roll the green tinted marzipan portion to about 1/8 inch thickness.
Using a small knife or cutter, cut the green marzipan to make 48 1/2 inch holly leaves.
Press two leaves and one berry cluster together to make holly.
Repeat with the remaining leaves and berries.
Shape the chilled marzipan as desired.
Store in a covered container at room temperature.