Pistachio Marzipan Food

PISTACHIO MARZIPAN

Steps:

• Combine almonds and pistachios in a food processor; pulse until finely ground. Add confectioners' sugar and orange blossom water and just enough water to form a smooth paste. Wrap in aluminum foil and refrigerate.

PISTACHIO MARZIPAN

Steps:

• Gather the ingredients.
• Raw pistachios will give you the most vibrant green color, so use those if you can find them. They can be difficult to track down, however, so you can use toasted pistachios if that is what's available. Whichever type you choose, begin by placing your pistachios in the bowl of a food processor and pulsing them until they are finely ground. Remove a few tablespoons of ground nuts to use as decoration later.
• Add the confectioners' sugar, and if your pistachios are unsalted, add the salt. Process until everything is a very fine powder.
• Add a quarter of the raw egg, and pulse the processor until it's completely incorporated. Add a little more of the egg, and pulse again. Keep adding the egg white, a little at a time, until the marzipan comes together in a clump around the food processor. It should have a texture similar to Play-Doh. You might not need to use the whole egg white, so go slowly in your addition of the white so that you don't end up with marzipan that is too sticky.
• If you want to increase the green color of your marzipan, add a drop or two of green food coloring and knead it in until the color is even.
• Pinch off small balls of marzipan and roll them between your palms until they are round, then place them on a baking sheet lined with foil or waxed paper.
• Refrigerate them for 10 minutes.
• While the pistachio marzipan balls are chilling, melt the chocolate or candy coating in the microwave until smooth or fluid.
• Use forks or dipping tools to dip a marzipan ball into the melted chocolate, then place the dipped candy back on the baking sheet.
• While the chocolate is still wet, sprinkle the top with a bit of the reserved chopped nuts. Repeat until all of the pistachio marzipan balls are dipped.
• Refrigerate the tray for 10 minutes to set the chocolate, then your pistachio marzipan is ready to eat.
• Store dipped candies in an airtight container in the refrigerator for up to a week.
• Serve and enjoy.

PISTACHIO ENERGY BALLS

Steps:

• Preheat the oven to 375˚ F. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until finely chopped. Remove and set aside 2 tablespoons of the chopped pistachios for coating.
• Add the vegetable oil and a big pinch of salt to the remaining pistachios in the food processor. Process, scraping down the sides as needed, until the pistachios start to clump, then continue processing until creamy and smooth, up to 10 minutes total.
• Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined.
• Roll the mixture into 3/4- to 1-inch balls (you should get 12 to 15 balls). Roll in the reserved chopped pistachios. Set on a plate and refrigerate until firm, about 30 minutes.