Pistachio Marzipan

I've been asked for the recipe so here goes:

Makes 142g/5 Oz (enough for a 23cm / 9” disc”)

38g/1.25 Oz Shelled Unsalted Pistachio Nuts
86g/3 Oz Icing Sugar
27 g / 1 Oz Corn Syrup (1 tablespoon and 1 teaspoon)
3 g /0.5 Teaspoon Glycerine

Optional: 2 Drops Green Food Colour

Bake the nuts in a 350oF/180oC/Gas Mark 4 oven for 5 – 10 minutes or until the skins separate from the nuts when scratched lightly with a fingernail. Remove as much skin as possible.

Process the nuts in a food processor until a smooth paste is obtained. Add the sugar and process until well mixed. Add the corn syrup and glycerine and process until well blended, about 20 seconds. The mixture will appear dry, but a small amount pressed between your fingers should hold together. If it seems too dry, add more corn syrup, 0.25 teaspoon at a time. If you wish to deepen the colour, add the optional colour. For ivy leaves, a dark green is desirable, so paste food colour (which is more intense) should be used. Process until the marzipan has a smooth, dough-like consistency. Kneed briefly by hand until uniform in colour.

Marzipan may be used at once but is easier to work with if allowed to rest for an hour. Wrap tightly with cling film and place in an airtight container.