Pistachio marzipan paste is an alternative to the traditional almond marzipan used for Martorana fruit or the marzipan lamb, and it is indispensable for preparing the Favara Easter Lamb. It can also be useful for the green covering of the Sicilian cassata. The pistachio marzipan paste is simple to make and belongs to the wide family of recipes that make up Sicilian cuisine. If you want to prepare truly unique and characteristic Sicilian desserts, I recommend trying it, because homemade with lightly toasted pistachios it will give you a product with an unmistakable flavor and intense aroma. You can prepare the pistachio marzipan paste with the cold method if the product will not be consumed quickly, or with the hot method if you don’t need long preservation. Let’s go to the kitchen now: I’ll explain the recipe in a few simple steps and you’ll see that making pistachio marzipan paste is really very, very easy. If you want to stay up to date with my recipes you can follow my Facebook page (here) and my Instagram profile (here) and find many more in my book “La Sicilia è in tavola”.
Also take a look at these typical Sicilian desserts:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 2.2 lbs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pistachio paste or marzipan
- 4 cups pistachios (shelled, unsalted)
- 4 1/6 cups powdered sugar
- 1/3 cup glucose syrup
- 1/4 cup water
Tools
- Bowl
- Skillets
- Blender
- Work surface
Preparation
For this recipe you will need pure powdered sugar without starch; I therefore recommend making it at home with a good blender. I use a Smoothie Maker.
To make the pistachio marzipan paste, start by preparing the pistachio flour, which I recommend making at home so you can toast the seeds (pistachios are oily seeds). After buying them strictly unsalted, remove the shell if they are still in their shells, but do not remove the thin skin. Place them in a skillet and heat, stirring often, until you smell the characteristic aroma of toasted nuts—do not burn them; just let them barely brown. Alternatively, cook them in an air fryer at 320°F for 5 minutes, or for a little longer in the oven at the same temperature. Let them cool and grind them finely in a food processor (like a Thermomix) or with the same blender mentioned above.
Once you have the powdered sugar and the pistachio flour, mix them together, then add the glucose syrup (it will help keep the marzipan paste soft) and the water.
Mix everything and then start working vigorously with your hands so that the pistachio flour releases its oil and the sugar dissolves, making the mass more workable. Do not add more water; knead until you obtain a plastic, moldable dough.
Your pistachio marzipan paste is ready to be used in your preparations.
Storage notes and tips
If the pistachio paste will not be used for making lambs or for long storage, you can also make it using the hot method and without glucose.
Here’s how: in a small saucepan pour about 1/4 cup + 1 tbsp of water (about 70 ml) and the sugar called for in the recipe; granulated sugar will work in this case. Wait for the syrup to come to a boil and let it go for one minute, then add the pistachio flour and stir. Return to the heat for another minute, stirring continuously, until the paste begins to pull away from the pan in one mass. Turn it out onto a work surface generously dusted with powdered sugar and wait for it to cool slightly before kneading. Don’t worry about a sticky texture; as it cools the paste will become very firm and plastic like modeling clay. If it seems hard or tends to crumble even when cold, add one or two teaspoons of water and knead, and you will be able to use it perfectly in any preparation.
Store it in the refrigerator, well sealed in a food bag, and use it within about ten days or before it becomes too dry.
If you want to stay updated on my recipes, follow me also on:
Pinterest; X, YouTube and TikTok.
From here, you can return to the HOME and discover new recipes!
