Source: Elsie Menasce (submitted by Oded Schwartz)

The following is based on a recipe I was given by Elsie Menasce (pronounced Menasche ). It is from her book 'The Sephardi Culinary Tradition' - a fascinating account of the history, kitchen lore and cooking tradition of the Jewish
community of the Island of Rhodes - one of the oldest Jewish communities,
which prospered until it was destroyed during the Second World War. Sadly the book is out of print at the moment but a reprint is planed in the near future.
For more information contact Elsie.

Ingredients: 450g finely ground blanched almonds 2 ½ cups water 2 ¼ cups sugar 1tesp lemon juice 2-3 tbsps orange blossom or rose water (optional)

Preparation:

1. Place the sugar and water in a medium, heavy pan bring to the boil, stirring to dissolve the sugar. Skim well and boil to thread stage. Remove from the heat
and add the almonds, mix well. Return to a medium heat and keep cooking and stirring for about 20 minutes. Reduce the heat to minimum and go on
cooking for 10 minutes stirring constantly until the mixture leaves the side of the pot. Allow to cool.

2. Place the cooked mass, ideally, on a marble surface and knead for about 10 minutes or until the mixture is even, smooth and glossy. (At this stage the marzipan can be wrapped in wax paper and foil and stored, refrigerated for up
to 3 months).

3. Either roll into 2.5 cm thick sausages and cut into 3.5 cm lozenges or roll
to a ball. Decorate either with a pattern indented with a fork or a knife,
half a blanched almond, a nail of clove or, as Elsie does with a silver drage'e.

Serving Suggestions:Pour some of the sauce over the lamb and serve the rest in a sauceboat.

Section: Holiday

Read the Article: The Culinary Traditions of Passover