You will need
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100 g unsalted shelled pistachio nuts
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100 g icing sugar + extra 2 tbsp
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1/2 tbsp zest of unwaxed lemons
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1/2 tbsp orange blossom water
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100 g almond flour
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1 tbsp beetroot juice
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Rosewater
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Optional: almond oil and sumac
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Small food processor
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Serrated flower cookie cutter
How to make it
To create the pistachio marzipan, grind up the pistachios in a small food processor with the lemon zest, 2 tbsp icing sugar and a couple of drops of orange blossom water to create a soft ‘marzipan’. The mixture must be very fine. If it's too dry, add 1/2 tbsp groundnut oil or pistachio oil. Form the mixture into firm balls and cut them in half with a sharp knife.
Now make the almond marzipan. Mix the almond flour with the icing sugar in the food processor to make a very fine flour. Add the beetroot juice and 1 tsp rosewater to taste and combine to form a soft marzipan. Add 1/2 tsp almond oil if it’s too dry.
Divide the almond marzipan into balls, roll them out between two sheets of baking parchment and cut out carnations with your serrated flower cookie cutter. Place a green pistachio marzipan hemisphere on each flower and sprinkle over some icing sugar. Add sumac for a hint of spice. Serve this marzipan flower with a cup of tea and a spray of carnations.
Makes 10-15 marzipan carnations.
If you’d rather print out the recipe to have it on the kitchen worktop, you can download it here.
