Pistachio Marzipan

• Simple, no-fuss recipe.
• No egg white and no cane sugar!
• Use to cover cakes and make confectionery.
• Makes around 320g of Pistachio Paste.

Unsalted Pistachios (250g) - Sussex WholeFoods

125g unroasted shelled pistachios, ground into a powder (use a coffee grinder or super-blender)

Ground Almonds (Almond Powder) 1kg (Healthy Supplies)

75g Ground Almonds

Fruit Sugar 250g (Fruisana)

40g Fruit Sugar

Lemon Juice 250ml (Sunita)

1 Tbsp of Lemon Juice

Date Syrup, Organic 350g (Biona)

2 Tbsp Date Syrup

Rose Water Essence 150ml (English Provender Co.)

1-2 tsp of Rose Water Essence

Other Ingredients

Method

1. Transfer the dry ingredients into a mixing bowl.
2. Add the wet ingredients.
3. Gradually mix in the ingredients with a large mixing spoon using a combination of a cutting motion and pressing. The result should be a loose crumbly, yet sticky mix, a little like a biscuit or pastry dough.
4. Using your hands bring the mixture together into a ball.
5. The paste is now ready to use. It should be easily malleable but still hold its shape.