Scald, peel, and dry 1 lb sweet almonds, including several bitter almonds. Finely pound and sieve the almonds and repound any large pieces that remain with the sugar. Finely pound 1 lb sugar, sieve, and mix with the almonds. Thoroughly beat this mixture, moistening it with rosewater. As soon as possible, put the mixture into small heart-shaped pans and leave until it dries out, otherwise it will break. Set the pans on a baking sheet, cover with another convex baking sheet, place hot coals on top, and bake.
For the icing, finely pound ¼ lb sugar or a little more, mix with 2 spoons rosewater or pois de senteur* [sic] and beat with a spoon for 2–3 hours. When the marzipan are cool, cover them with this icing, dry out a little in the oven, and decorate with white icing, pressing it out from a paper tube into various designs. Fill any gaps in the designs with fruits, jelly, etc. Instead of white icing, the pastry may be given an attractive rim of that same dough, using a special utensil. Lacking [that gadget], incisions may be made in thin strips of dough with a penknife to give the strips the appearance of a braided or waving ribbon (vid ploenoj lentochki). Surround the confections with them and decorate with fruits, jelly, etc.