STRIPED MARZIPAN SQUARES

Steps:

• Divide the marzipan into 4 equal pieces. Work with 1 piece at a time, keeping the other 3 pieces covered with plastic wrap. Dust a work surface with some of the confectioners' sugar and knead the espresso coffee into 1 piece of the marzipan (see page 31) until thoroughly blended (about 2 minutes). Add more confectioners' sugar as needed to keep the marzipan from sticking. Cover this piece of espresso marzipan with plastic wrap while working with another piece. Knead the Grand Marnier and orange food coloring paste into another piece of the marzipan until thoroughly blended (about 2 minutes), adding more confectioners' sugar as needed to keep the marzipan from sticking. Cover this piece of Grand Marnier marzipan while working with the other pieces.
• Dust a work surface with some of the confectioners' sugar and roll out 1 piece of the natural-colored marzipan to a large rectangle (4 by 10 by 1/8 inch thick). Roll out the espresso marzipan to a rectangle the same size as the natural marzipan. Brush the natural marzipan with some of the beaten egg white and then position the espresso marzipan on top of the natural marzipan, aligning the edges.
• Dust a work surface with some of the confectioners' sugar and roll out the remaining piece of natural marzipan to a rectangle the same size as the other pieces. Brush the espresso marzipan with egg white and position the natural marzipan on top of it, aligning the edges.
• Dust a work surface with some of the confectioners' sugar and roll out the piece of Grand Marnier marzipan to a rectangle the same size as the other pieces. Brush the natural marzipan with egg white and position the Grand Marnier marzipan on top of it, aligning the edges.
• With a sharp knife, trim off all the edges to make them smooth and even, then cut the striped marzipan into 1-inch squares. Line a baking sheet with parchment or waxed paper. Place the marzipan squares on the paper and let them air-dry at room temperature (about 1 hour).
• Place each square in a paper candy cup. In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.
• VARIATIONS
• Substitute other flavors for the espresso and orange-flavored liqueur. Substitute other food coloring pastes for the orange to coordinate with the flavors.