Description
This Pistachio Marzipan recipe offers a delightful twist on traditional marzipan by incorporating roasted pistachios for a rich nutty flavor and natural green color. Perfect for confectionery uses or as a decorative sweet dough, this marzipan is smooth, pliable, and infused with almond and rum extracts.
Ingredients
Scale
Dry Ingredients
- 1 cup very fine almond meal
- 1/2 cup shelled unsalted roasted pistachios (can use raw if unavailable)
- 1 1/2 cups powdered (confectioner’s) sugar
Flavorings and Binders
- 2 teaspoons quality pure almond extract
- 1 to 2 teaspoons rum extract (use 2 teaspoons if making Mozartkugeln)
- 1 egg white (can substitute with liquid pasteurized egg whites or reconstituted powdered egg whites; vegans can use an egg substitute or 4+ tablespoons corn syrup, golden syrup, or other liquid sweetener)
- Natural green food coloring (1-2 drops for more vibrant color)
Instructions
- Combine dry ingredients: Place the almond flour, shelled roasted pistachios, and powdered sugar into a food processor. Pulse until evenly combined and any lumps are broken up to create a uniform dry mixture.
- Add extracts: Add the almond extract and rum extract to the food processor and pulse a few times to mix thoroughly with the dry ingredients, infusing the marzipan with a rich almond and rum flavor profile.
- Incorporate egg white: Add the egg white into the mixture and process until a thick dough forms. If the dough feels too wet or sticky, gradually add more powdered sugar and ground almonds to achieve a firm but pliable consistency. Remember, the dough will firm up after refrigeration.
- Add food coloring: If you prefer a more vibrant green marzipan, add 1 to 2 drops of natural green food coloring and pulse gently to mix it evenly throughout the dough.
- Knead and shape: Turn the pistachio marzipan out onto a clean work surface and knead it several times to ensure it is smooth and well combined. Then shape it into a log for easy storage.
- Wrap and refrigerate: Wrap the marzipan log tightly in plastic wrap to prevent drying out. Refrigerate it, allowing the dough to firm up and the flavors to meld.
- Storage and usage: The pistachio marzipan will keep in the refrigerator for at least one month or up to six months in the freezer. Bring it to room temperature before using in any recipe, ensuring it is soft and easy to work with.
Notes
- Use roasted pistachios for a deeper flavor or raw if unavailable.
- For a vegan version, substitute the egg white with a liquid sweetener such as corn syrup or golden syrup.
- Add powdered sugar and almond meal gradually if the dough is too sticky.
- Natural green food coloring enhances the visual appeal but is optional.
- Marzipan dough firms upon chilling, so allow it to rest refrigerated before use.
- Store tightly wrapped in the fridge or freeze for longer shelf life.
