Boil 2 cups water, add the almonds, cook for ½ min. Drain and peel off the skin of almonds. Dry them with paper towels. Grind the almonds once or preferably twice. Mix it in a bowl with Hermesetas Granulated. Whisk the egg white lightly. Mix in little by little in the almonds and Hermesetas Granulated. The amount it will take depends on how big the egg whites. Shape the marzipan into a smooth roll and cut it into approx. 10 pieces. Mix some cacao with sweetener and sprinkle each marzipan puck. Shall then be stored cold.