Mushroom Cookies

• 125 g chopped almonds
• 50 g candied lemon peel
• 375 g plain flour
• 5 tsp baking powder
• 10 g ground cinnamon
• 1/2 tsp ground nutmeg
• 1 None egg + 2 egg yolks + 1 egg white
• 550 g caster sugar
• 75 g butter, softened and diced
• 2 tsp lemon juice
• 225 g icing sugar
• 100 ml beetroot juice

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.
2. Preheat the oven to 350u0b0F. 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.
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.
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.
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.
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.

almonds, flour, baking powder, ground cinnamon, ground nutmeg, egg , caster sugar, butter, lemon juice, icing sugar, beetroot juice

Taken from recipes-plus.com/api/v2.0/recipes/20072 (may not work)