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1
Place the almonds and candied peel in a food processor and finely grind. Transfer to a mixing bowl and combine with the flour, baking powder, cinnamon, nutmeg and a pinch of salt. In a large, separate bowl, beat the egg and egg yolks, 1 1/4 cup granulated sugar and 1 tbsp water using a mixer with whisk attachment, until fluffy, then beat in the butter. Now add the dry flour mixture into liquid mixture and knead using a mixer with dough hook, then with hands, to form a smooth dough. Wrap the dough in plastic wrap and allow to rest for 4 hours.
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2
Preheat the oven to 350u00b0F. Line 3 baking sheets with parchment paper. On a floured work surface, roll out the dough to 1/4 inch thick. Cut out 20 large mushrooms (3 x 2 inch), 20 double mushrooms (3 x 2 inch) and 15 small mushrooms (2 x 1.5 inch), re-rolling the dough as necessary. Place the large mushrooms on 1 baking sheet, the double mushrooms on the second and the small mushrooms on the third.
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3
Bake the large and double mushrooms for 15 mins each and the small mushrooms for 8-10 mins, until golden brown. Allow to cool on a wire rack.
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4
In a saucepan, bring 1/2 cup granulated sugar and 5 tbsp water to a boil. Allow to cool, then chill for 20 mins. Brush over the cookies and allow to dry for 20 mins. In a bowl, mix the lemon juice and 1/2 cup powdered sugar until smooth. Brush over the mushroom caps and allow to dry for 20 mins.
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5
In a saucepan, bring the beet juice and 1 cup granulated sugar to a simmer and cook for 5 mins, or until it thickened. Quickly brush over the mushroom caps, reheating the syrup if it cools too much. Allow to dry for 2 hours.
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6
In a bowl, mix the egg white and 1 1/2 cups powdered sugar until smooth. Spoon into a plastic bag and cut off a small corner, or use a pastry bag with a small tip. Decorate the mushroom cookies with small lines and dots. Allow to dry for 30 mins.
