In large bowl, knead almond paste with egg whites; slowly knead in confectioners' sugar or enough to make a stiff dough; cover to keep moist for easy handling.

Shape the Marzipan Dough into apples, bananas, pears, oranges or strawberries; make only one shape or a selection, if you wish. Allow the fruits to dry on a tray. Meanwhile, prepare glaze.

Place Marzipan Fruits (do not let them touch) on a rack in shallow, open pan. With spoon, carefully remove any crystallized sugar on top of glaze. To coat fruits, evenly pour on glaze with as little agitation as possible to prevent glaze crystallizing. Dry overnight.

SHAPING THE FRUITS

14 APPLES: On waxed paper, knead about 2 drops green food color into 1-1/2 cups Marzipan Dough. Divide dough into 14 pieces and shape into apples; insert knobs of whole cloves part way into tops of apples. Using fine brush, tint apples with red food color diluted with water. Dry on tray.

Adding stems: Insert knobs of whole cloves part way into tops of apples.

Tinting apples: Use a fine brush to apply diluted red food color.

7 BANANAS: On waxed paper, knead about 6 drops yellow food color into 1/2 cup Marzipan Dough. Divide dough into 7 pieces and shape into bananas. Prepare brown color as label of food color directs: using brush, paint lines. Dry on tray.

Prepare brown color as label of food color directs: using brush, paint lines. Dry on tray.

12 PEARS: On waxed paper, knead about 4 drops green and 4 drops yellow food color into 1 cup Marzipan Dough. Divide dough into 12 pieces and shape into pears.

In top of each pear, insert a leaf of dried rosemary part way. Dry on tray.

9 ORANGES: On waxed paper, knead about 6 drops yellow and 4 drops red food color into 1 cup Marzipan Dough. Divide dough into 9 pieces and shape into oranges. Roll oranges over grater to make surface texture. Insert stems from whole cloves into tops of oranges. Dry on tray.

20 STRAWBERRIES: Divide 3/4 cup Marzipan Dough into 20 pieces and shape into strawberries. Roll strawberries over grater to make surface texture. Using fine brush, tint berries with red food color diluted with water. On waxed paper, knead about 5 drops green food color into 1/4 cup Marzipan Dough. Using lightly cornstarch-dusted cutting board and rolling pin, roll dough 1/8 inch thick. With 1-1/4-inch star-shaped canapé cutter, cut 20 stars: press a star on large end of each berry. Dry on tray.

Making surface texture: Roll berry over grater to mark strawberry seeds.

Adding stars: Press star on large end of each berry to complete the fruit.

For Glaze: Stir together corn syrup and vodka. Brush glaze on finished marzipan as thin as possible. The liquor will evaporates quickly allowing the candy to dry faster. This prevents the white spots from appearing on your finished designs. Allow to dry completely before storing.