Pistachio Marzipan Recipe

Introduction

This Pistachio Marzipan is a delightful twist on the classic almond treat, combining the rich flavors of pistachios and almonds for a naturally vibrant and nutty confection. Perfect for sweets lovers looking to add a gourmet touch to their desserts or candies.

Ingredients

• 1 cup very fine almond meal
• 1/2 cup shelled unsalted roasted pistachios (can use raw if you don’t have roasted)
• 1 1/2 cups powdered/confectioner’s sugar
• 2 teaspoons quality pure almond extract
• 1 to 2 teaspoons rum extract, depending on desired flavor profile
• 1 egg white (can substitute liquid pasteurized egg whites or reconstituted powdered egg whites; vegans: use egg substitute or 4+ tablespoons corn syrup, golden syrup, or other liquid sweetener)
• Natural green food coloring, optional (1-2 drops for a more vibrant green)

Instructions

1. Step 1: Place the almond meal, pistachios, and powdered sugar in a food processor. Pulse until combined and any lumps are broken up.
2. Step 2: Add the almond extract and rum extract to the mixture and pulse again to combine.
3. Step 3: Add the egg white and process until a thick dough forms. If the mixture is too wet and sticky, add more powdered sugar and ground almonds as needed.
4. Step 4: If desired, add 1 to 2 drops of natural green food coloring and pulse briefly to distribute the color evenly.
5. Step 5: Turn the pistachio marzipan onto a work surface and knead it a few times to ensure even texture.
6. Step 6: Form the dough into a log, wrap tightly in plastic wrap, and refrigerate.

Tips & Variations

• For a vegan version, replace the egg white with 4 or more tablespoons of corn syrup, golden syrup, or another liquid sweetener to achieve the proper texture.
• If you want a stronger rum flavor, use the full 2 teaspoons of rum extract, especially when making treats like Mozartkugeln.
• Roasting your pistachios slightly enhances their flavor but raw pistachios work well too.

Storage

Store the pistachio marzipan wrapped in plastic wrap in the refrigerator for up to one month. For longer storage, freeze it for up to six months. Before using, bring the marzipan to room temperature to make it easier to work with.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pistachios instead of roasted?

Yes, raw pistachios can be used and will still provide great flavor, though roasting enhances the nutty taste.

What can I substitute for egg white if I follow a vegan diet?

You can use an egg substitute or a liquid sweetener like corn syrup or golden syrup (4+ tablespoons) to bind the marzipan instead of egg white.

Pistachio Marzipan Recipe

Print Recipe

★★★★★

4.5 from 133 reviews

This Pistachio Marzipan recipe combines fine almond meal, roasted pistachios, and powdered sugar to create a smooth, pliable marzipan with a delightful almond and pistachio flavor. Enhanced with almond and rum extracts, it can be colored naturally for a vibrant green appearance. Perfect for confectionaries like Mozartkugeln, this marzipan can be used in various desserts or enjoyed on its own.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 13–14 ounces (about 370–400 grams) of pistachio marzipan 1x
• Category: Confectionery
• Method: Blending
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

• 2 teaspoons quality pure almond extract
• 1 to 2 teaspoons rum extract (use 2 teaspoons if making Mozartkugeln)

Binding Agent

• 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)

Optional

• Natural green food coloring (1-2 drops for more vibrant color)

Instructions

1. 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.
2. Add Flavor 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.
3. 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.
4. Color the Dough (Optional): 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.
5. 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.
6. 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.
7. 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, but raw can be substituted if needed.
• For a vegan version, replace egg whites with an egg substitute or sweet liquid such as corn syrup.
• The marzipan naturally has a pale green tint from pistachios; green food coloring is optional.
• Adjust the rum extract quantity based on taste preferences or recipe requirements, especially when used for traditional Mozartkugeln.
• Refrigerate or freeze wrapped marzipan to preserve freshness and texture.

Keywords: Pistachio Marzipan, Almond Meal, Marzipan Recipe, Pistachio Confection, Vegan Marzipan Substitute, Homemade Marzipan, Mozartkugeln Ingredient