Mix together the ground almonds and icing sugar in a bowl.	Add lemon juice brandy or cherry and almond essence if using.
Add the egg whites unbeaten a little at a time until you have a paste that is sticky but not wet.	Dust a board with extra icing sugar and knead
the marzipan until it is smooth.	Form into a shape wrap in plastic wrap and store in the refrigerator it will keep for 4 weeks.