Easy Pistachio Nut Marzipan

    2 hours 15 minutes

    It's not hard to make your own marzipan, and it can be eaten as is or used for many cooking projects - making edible animals or as decoration on cakes, for example. Orange blossom water is available from Middle Eastern specialty shops.

    2 people made this

    Makes: 750 g

    • 1 1/2 cups (250g) blanched almonds
    • 3/4 cup (125g) shelled unsalted raw pistachio nuts
    • 2 1/4 cups (375g) icing sugar
    • 1 teaspoon orange blossom water

    Preparation:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours15min 

    1. Finely grind the almonds and pistachio nuts in a food processor. Add the icing sugar and orange blossom water and add just enough water to form a smooth paste. Wrap in aluminium foil and refrigerate.

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    Reviews in English (1)


    Sweeter than the traditional marzipan but just as delicious. Not as oily and dries quicker so cake could be iced in less time. I used about 55mls of water per batch and got a weight of around 1.6kg from 2 batches.  -  20 May 2017  (Review from Allrecipes UK & Ireland)