This is a very versatile recipe. It'll impress anyone because it's completely homemade, it is a great alternative to almond if someone is either allergic or just doesn't like almond, and it just tastes spectacular!
1/4 cup shelled pistachios
3 ounces confectioner's sugar
1 ounce corn syrup
1/2 teaspoon flavorless oil
You want to first toast the pistachios in a 350 degree oven for 5-10 minutes (NO LONGER because if they burn, they're trash). Cool and then put the pistachios in the food processor and blend until they're a powder. Next, add in the confectioner's sugar and blend until they make a paste. Add in the corn syrup and oil and process until they come together as a dough. At this point, pat the dough and tightly wrap with plastic wrap and place in an air tight container. If you wanted to color this, you would want to place a few drops of food coloring in the just made dough and knead it in until the dough is the right color, then wrap and let rest.
This will keep well in the fridge for 6 weeks or so wrapped tightly in the air tight container. You can roll it out to cover a cake (this recipe will make one 9" disk so if you want to cover a cake, you should double this recipe). You can also use like I did to fill a cake and make marzipan flowers.
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