In this recipe
Odense Marzipan is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. You’ll find this sweet, rich, flavorful candy dough adds a touch of whimsy and a delicious flavor to any occasion.
Depends on number of mushrooms made
- Roll a piece of marzipan into a ball. The amount depends on the size of mushrooms desired.
- With the tip of your thumb, make an indentation on the bottom of the ball. Turn it around and around with your two index fingers, gently shaping marzipan into a rounded or pointed mushroom cap.
- Roll a smaller piece of marzipan into a stem. Push stem into indentation of cap. Bend slightly on an angle for a realistic look.
- Leave plain, or dust with powdered sugar for a snow capped look or cocoa powder for a brown mushroom.
*Nutrition Facts are estimates only. For questions or specific information, email firstname.lastname@example.org