Pistachio marzipan
rec.food.cooking/Adrian Mariano/1998

This requires unsalted pistachios:

1 1/4 oz (1/4 cup) shelled unsalted pistachios
3 oz (3/4 cup) powdered sugar
1 Tbsp plus 1 tsp corn syrup
1/2 tsp glycerin or light vegetable oil

If pistachios are salted, rinse them under hot tap water. Place them on a cookie sheet in a 325 oven for 5-10 minutes until skins separated from nuts. Allow them to cool for a few minutes. Use a towel to rub off as much peel as possible. Cool to room temperature.

In a food processor with the metal blade, process nuts until a smooth paste forms. Add sugar and process until it is well mixed. Add corn syrup and glycerine and process about 20 seconds or until well blended. The mixture will appear dry, but a small amount pressed between your fingers should hold together. If it seems too dry, add corn syrup 1/4 teaspoon at a time. If you wish to deepen the color, add food coloring. Process until marzipan has a smooth doughlike consistency. Knead it briefly by hand. Marzipan can be used at once, but it is much easier to work with if it is allowed to rest overnight at room temperature, tightly covered.

Chocolate pistachio spirals

1 recipe (5 oz) pistachio marzipan
3 oz semisweet chocolate
2 1/2 Tbsp heavy cream
1/2 tsp corn syrup

To make ganache, chop chocolate finely. In a microwave, heat cream and corn syrup to a full boil. Add chocolate, cover, and allow to sit for 1-2 minutes to melt the chocolate. Stir until smooth. Cool to room temperature.

Roll the marzipan between 2 sheets of plastic wrap into a 12 inch by 6 inch by 1/16 inch rectangle. Spread ganache on top, leaving 1/4 inch bare along one long edge. Refrigerate until chocolate dulls and is barely tacky to the touch (about 10 minutes).

Starting at the long end that is covered with ganache, roll up. Refrigerate at least an hour, or freeze. Cut into 1/4 inch slices.