Pistachio Marzipan

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3.5 from 69 votes

Pistachio Marzipan

20 minutes
Calories 280kcal


  • 3 ounces pistachios (kernels, preferably raw and unsalted)
  • 3 ounces erythritol (kernels, preferably raw and unsalted)
  • 1 large egg whites
  • 4 ounces dark chocolate (kernels, preferably raw and unsalted)


  • Prepare your pistachios.
  • It's not too bad if they're toasted, but raw supposedly look greener (I used toasted and unsalted).
  • Place the nuts in a food processor and pulse.
  • Take a couple of tbsp.
  • of ground pistachios to use as decoration later.
  • Add powdered erythritol and a pinch of salt if the nuts are unsalted.
  • Process, until you get a very fine powder.
  • In another bowl, lightly beat the egg white.
  • Add a quarter of the raw egg to the powdered pistachios, and process until it's completely incorporated.
  • Add a little more of the egg white, and process again.
  • Keep adding the egg white, a little at a time, until the marzipan comes together in a clump.
  • You might not use up all of the egg white.
  • Be careful not to add too much, so that the marzipan doesn't become too sticky.
  • Pinch off small bites of marzipan and roll them in your hands until they are round.
  • I got out 18 marzipan balls.
  • Place them on a kitchen foil or wax paper.
  • Refrigerate for 10 minutes.
  • Prepare chocolate coating.
  • Place the chocolate pieces into a microwave safe bowl.
  • Melt until fluid.
  • Now, use forks, dipping tools, or any other tool to deep each marzipan ball in the melted chocolate (I used toothpicks, but it was a somehow clumsy method).
  • Place each marzipan ball back on the foil or wax paper.
  • Sprinkle with some ground pistachios while the chocolate is still wet.
  • To set the chocolate, refrigerate the marzipan balls for at least 10 minutes.
  • Then, they are ready to be served! ???? You can keep them in the fridge for up to a week (due to raw egg white).
  • Enjoy!


Calories: 280kcal

Originally posted 2019-02-20 18:29:10.

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