Malaga Raisins Stuffed and Glazed

Split some fine Malaga raisins in two without separating the parts; remove the seeds and stuff one-third with a half-inch ball of almond paste (No. 125) colored white, another third with the same paste colored pink and the remaining third of almond paste with pistachios (No. 128); all these pastes to be prepared with cooked sugar (No. 3616); roll them into olive shapes, leaving the almond or pistachio paste show through the opening, and lay them at once on a wire sieve, then place in the heater to let get dry and glaze with sugar cooked to "crack" (No. 171).