Preparation time: 25 to 30 minutes. Chilling time: 1 to 2 hours. Yields: 20 (1/2 inch) slices. (One 10-inch long marzipan roll.)

1 can (8 oz.) almond paste
2 tbsp. light corn syrup
1 1/2 c. powdered sugar
2 tbsp. cocoa
1 tbsp. soft butter
2 tsp. coffee or chocolate-flavored liqueur or vanilla extract
1/2 c. milk chocolate morsels
5 to 6 whole blanced almonds
Candied violets (opt.)

1. Cut almond paste into small pieces. Put into bowl. Add corn syrup and 1 cup of powdered sugar. Mix until smooth.

2. Roll out 3/4 of the mixture between sheets of plastic wrap into a 10-inch square.

3. To reserved 1/4 mixture, add remaining powdered sugar, cocoa, butter and chocolate or coffee-flavored liqueur. Mix until well blended. Mixture will be stiff.

4. Shape into a ball. Place between sheets of plastic wrap. Roll out into a 10-inch square.

5. Remove plastic from first square. Place chocolate-flavored square with wrapping on top. Roll up tightly using plastic wrap to assist. As you roll, lift plastic wrap. Leave wrap on roll. Chill for 1 to 2 hours.

6. Melt chocolate morsels in top part of double boiler over simmering water. Remove roll from refrigerator and discard plastic wrap. Frost roll with melted chocolate. Decorate with almonds and candied violets, if used. Return to refrigerator to chill until ready to serve.

TIPS: This candy slices best if made a few days ahead. Keep well wrapped in refrigerator.