EASY MARZIPAN DOUGH

You need to mix up, three colors of Marzipan Dough.
White ( Blanched ),  Brown ( UN-blanched ) and Red ( food colored Blanch ).
To save cleaning it is best to start with White then move to Brown and last to Red dough.

You do need a gram Scale and a true Food Processor Grinder seen in picture #2

There is another ible that explains how to make the Amanita Muscaria appetizing
hallucinogenic mushroom simulations using the Doughs made here

This Is Real Old World Marzipan and has a Great Taste ! !

Don't confuse this with the fruity shaped marzipan fondant tasting
candy sold in US stores.

For the WHITE Dough

• 200 grams Blanched slivered Almonds.  Because slivered was only available in store
• 150 grams of Confectioners' Powdered sugar
• a large egg White
• a ½ shot glass of Bacardi Rum for taste

• First grind the 200 grams of almonds.  See the Movie_a
• Then add the 150 grams of powdered sugar and mix them well.  See the Movie_b
• Now add the Egg White while the Sugar and Ground Almonds are spinning.  See the Movie_d
• _{Finally add sugar if too wet or rum if to crumbly ( Dry ).}   See the Movie_f
• You Really want the dough to form a rolling ball of marzipan in the processor.

Take and store this White dough in a quart Zip Lock Bag to prevent premature hardening and drying.

For the Brown Dough

• 150 grams of UN-Blanched  Almonds, I used plain Almonds  ( with the brown skins )
•   50 grams of  Shelled  Walnuts
• 150 grams of Confectioners Powdered sugar
• a Large Egg White
• a ½ shot glass of Bacardi Rum for taste

• First grind the 150 grams of almonds and 50 grams of walnuts.  See the Movie_a
• Then add the 150 grams of powdered sugar and mix them well.
• Now add the Egg White while the Sugar and Ground nuts are spinning.  See the Movie_b
• _{Finally add sugar if too wet or rum if to crumbly ( Dry ).} 
• You Really want the dough to form a rolling ball of marzipan in the processor.  See the Movie_c

Take and store this Brown dough in a quart Zip Lock Bag to prevent premature hardening and drying.

For the Red  Dough

• 150 grams of  Blanched  Almonds, I used slivered Almonds because they were available
•   50 grams of  Walnuts
• 150 grams of  Confectioners Powdered sugar
• a Large Egg White split into two halves
• 15 drops of Red Dye
• a ½ shot glass of Bacardi Rum for taste

• First grind the 150 grams of almonds and 50 grams of walnuts.
• Then add the 150 grams of powdered sugar and mix them well.
• Now add half of the Egg White while the Sugar and Ground nuts are spinning.
• Stop the Grinder while the dough is as you see the pics #2 and #3
• Press five finger wells into the dough and squeeze 3 drops of Red dye in each hole for a total of 15
• Restart the grinder add the remainder of the egg White.  See the Movie_a and Movie_b
• _{Finally add sugar if too wet or rum if to crumbly ( Dry ).} 
• You Really want the dough to form a rolling ball of marzipan in the processor.

Take and store this Red Dough in a quart Zip Lock Bag to prevent premature hardening and drying.

This Is Real Old World Marzipan and has a Great Taste ! !

Don't confuse this with the fruity shaped marzipan fondant tasting
candy sold in US stores.

Here I used a cookie cutter to make the marzipan Reindeer
totally edible hanging ornament. 
Please see the companion ible to learn how to make the
faux mushrooms out of the three colors of dough you mixed here.

Enjoy.....And go see how to make these Mushrooms Revealed.