Mazapán de pistacho

Ingredientes

• 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
• 1 egg white
• natural green food coloring

Preparación

1. 1

   Place the almond flour, pistachios, and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rum extract and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated. If desired, add a drop or two of natural green food coloring. Turn the pistachio marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.Makes 13-14 ounces of pistachio marzipan.