Victor has been making all sorts of delicious things of late, and this is one of them!
From Victor:
I’ve got to admit, until recently I was fairly ignorant about marzipan.
Many regions (Arabian, Chinese, Spanish, German, among others) are said to be the parent of  this nut-based confectionery paste, but there is no doubt there are as many ways to produce and use it as there are nations who lay claim to it. 
And it is a relatively simple treat to make, consisting of as little as three ingredients. If you are a nut lover (or have nut-loving friends), then it’s a treat that may be too easy to conjure.
In this recipe I made two different marzipans: pistachio and almond. The amount of the ingredients used is exactly the same; the only difference is that with the pistachio marzipan I used whole raw pistachios and with the almond marzipan I used our raw almond flour. The only difference in outcome is that after going through the cycle in the food processor, the almond-flour based marzipan will have a creamier texture than the pistachio marzipan, which will be a little more granular. Both, however, were delicious in their own right.
The other element you can add is chocolate. I used our 70% dark chocolate chips and we tried three different coatings of chocolate: fully dipped; half dipped; and drizzle. The fully dipped and half dipped was almost too much chocolate, which overpowered the subtle nut flavours of both the almonds and pistachios. With the drizzle, there wasn’t too much chocolate to overpower the nut taste, but enough to complement it.
Ingredients
  • 150 grams of raw pistachios (or almond flour)
  • 100 grams of icing (confectioners) sugar
  • 1 egg white lightly whisked (you’ll likely only need half to three-quarters depending on the size of the egg)
  • 1/2 teaspoon of salt
Optional (if coating or drizzling chocolate)
  • 150 grams of chocolate of your choice (for dipping; if drizzling 50 grams will be more than enough)
Instructions
  1. Place whole pistachios (150 grams) in the processor and pulse it a few times until you have coarse pieces. Remove a teaspoon and set aside to use as decoration later. (Skip this step if using almond flour)
  1. Keep pulsing until the pistachios turns into a powder. You may need a spatula to fold the bits on the side, corners and bottom back into the middle. Because of the high oil content of nuts, be aware that over processing your pistachios can turn it from flour into butter.
  1. Add the icing sugar (100 grams) to the pistachio (or almond flour), salt (1/2 teaspoon) and pulse into a fine powder.
  1. Add 1/4 of the egg white and pulse to integrate. You are looking for the powder to turn into little granules that will hold together when pressed. Stop the processor, take the lid off, and pinch the granules; if they don’t press together and hold add another 1/4 egg white. The consistency you’re looking for is that of play-dough. Keep adding egg white until you reach the desired consistency. Adding too much egg white will lead to an overly sticky marzipan.
  1. Once you have reached the desired consistency, use a spatula and scoop out onto a sheet of parchment or a silicone sheet. You can either make about 16 3/4-inch balls, or roll them out into 16 squares that are a half inch thick and one inch square.
  1. For balls, gather the marzipan into a single ball and divide into two equal parts; take each equal part and divide into two; repeat until you have 16 pieces of equal size. Roll each piece in your hands into a ball and press the ball into the parchment so it’s flat and doesn’t roll. Put into the refrigerator for 15 minutes to set.
  1. For squares, gather and form the marzipan into a rough square shape. Press down into the parchment and use your fingers to spread out, keep a rough square shape, until it’s about two inches by two inches. Use a rolling pin to flatten the marzipan until it is about half an inch thick. Use a bench scraper to square the rounded edges. Repeat until you have roughly a 4-inch by 4-inch square. Once you have the shape correct, use the bench scraper to score the top of the marzipan in half vertically and horizontally. Then score each of those halves in half again until you have the guide to used a knife (or the bench scraper) to cut into 16 equal pieces.
Optional chocolate
  1. Pour about a half cup of water into a small pot.
  1. Find a bowl that fits into the pot without the bottom touching the water.
  1. Place the chocolate (150 grams to dip or 50 grams to drizzle) into the bowl  and turn the burner on medium. Once the water comes to boil turn the burn down to low and keep stirring the chocolate until completely melted. Turn heat off.
  1. Take marzipan out of fridge.
  1. To drizzle chocolate, gather a small amount in a teaspoon and drizzle over the marzipan in a pattern that you like. Decorate the top of each piece of marzipan with the reserved coarsely crushed pistachio pieces while the chocolate is still soft. Repeat with each piece. Place into the fridge for 30 minutes to set the chocolate.
  1. To dip chocolate, place the marzipan on a fork and gently lower into chocolate. Flip the marzipan once to completely coat the marzipan. Lift the chocolate-covered marzipan out of the chocolate so that only two-thirds is on the fork – this will make it easier to release the chocolate-covered square from the fork onto the parchment. Decorate the top of each piece of marzipan with the reserved coarsely crushed pistachio pieces while the chocolate is still soft. Repeat with each piece. Place into the fridge for 30 minutes to set the chocolate.