Marzipan

In bowl, cover almonds with boiling water, let stand for 2 minutes. Drain and skin by firmly pressing one end to make nut pop through skin. In food prcessor, grind warm almonds for 1-1/2 to 2 minutes or until fine. Add icing sugar, mix for 1 minute or until blended, scraping down side of bowl when necessary. Blend in almond extract and corn syrup. With motor running, pour in enough of the egg white to form ball. Wrap in plastic wrap and place in plastic bag, refrigerate for at least 2 hours or until firm. Makes 1 pound (500g) or 2 cups (500mL).