Walnuts with marzipan

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration II. Selskabsmiddag, s. 17 (falt i det fri)

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1
Knead the marzipan
Knead the almond paste together with the sifted icing sugar and the unwhisked egg white. Roll the mixture into round balls that are not too large.
2
Colour if you like
The mixture can be divided in three: leave one part white, colour one part pale pink with carmine and the last pale green. Colour with great care, as it takes less than "a thought".
3
Assemble
Crack the walnuts carefully. Press half a nut against the marzipan ball on each side.
4
Glaze and tips
If you like, the next day you can glaze the marzipan with the sugar glaze (see Glasur). Raw, unsweetened almond paste is available from the confectioner and is far preferable to the ready-made kind. In 1904 it cost 2.00 kroner per ½ kg. You can pound the almonds yourself, but it is not worth the bother.

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