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)

Fruit Sugar 250g (Fruisana)

40g Fruit Sugar

Lemon Juice 250ml (Sunita)

1 Tbsp of Lemon Juice

Rose Water Essence 150ml (English Provender Co.)

1-2 tsp of Rose Water Essence

Other Ingredients


    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.