Pistachio Marzipan

Antep fıstık ezmesi

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Nut marzipans are popular as sweets, rolled into balls or logs. The pistachio paste is particularly delicious.


  • 8 oz/225 g blanched pistachios
  • 8 oz/225 g icing sugar
  • 1 tablespoon rose-water


  • Pound the pistachios to a paste. Add the sugar and blend well (or pound in an electric mixer). Bind with the rose-water, and knead for 10 minutes. Roll the mixture into a long stick and cut it into pieces. Leave in the refrigerator or a cool place for 2-3 hours before serving.