• 500 GRAM ALMONDS
• 500 GRAM SUGAR
• 1 EGG WHITE
• 1 LEMON

• 30 GRAM CINNAMON
• 10 CARDAMOM PODS, cut open and use inside seed
• 1 PIECE OF GINGERROOT
• 10 GRAM NUTMEG
• 5 GRAM WHITE PEPPER
• 5 GRAM ANIS SEED
• 5 GRAM CORIANDER SEED
• 10 GRAM CLOVES

Wash the lemon and grate the peel. Blanch the almonds for 2 minutes in boiling water and take off the brown peels. Grind the almonds with the sugar in a food processor. Add the egg white and the lemon peel and mix for half a minute more. In the fridge, you can keep this for months. Just before use, add an egg yolk.

If you grind the almonds very fine with powdered sugar and a little rose water, you will get marzipan. It is however difficult to do that at home.

Grate the ginger very fine. Put all spices together and crush them; put them through a sieve and crush the remaining big pieces. Store the spices dark and cool.