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1
Divide the marzipan into 4 equal pieces.
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2
Work with 1 piece at a time, keeping the other 3 pieces covered with plastic wrap.
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3
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).
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4
Add more confectioners sugar as needed to keep the marzipan from sticking.
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5
Cover this piece of espresso marzipan with plastic wrap while working with another piece.
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6
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.
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7
Cover this piece of Grand Marnier marzipan while working with the other pieces.
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8
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).
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9
Roll out the espresso marzipan to a rectangle the same size as the natural marzipan.
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10
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.
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11
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.
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12
Brush the espresso marzipan with egg white and position the natural marzipan on top of it, aligning the edges.
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13
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.
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14
Brush the natural marzipan with egg white and position the Grand Marnier marzipan on top of it, aligning the edges.
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15
With a sharp knife, trim off all the edges to make them smooth and even, then cut the striped marzipan into 1-inch squares.
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16
Line a baking sheet with parchment or waxed paper.
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17
Place the marzipan squares on the paper and let them air-dry at room temperature (about 1 hour).
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18
Place each square in a paper candy cup.
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19
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.
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20
They are best eaten at room temperature.
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21
Substitute other flavors for the espresso and orange-flavored liqueur.
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22
Substitute other food coloring pastes for the orange to coordinate with the flavors.
