½cuppacked(8 ounces) almond paste, broken up into pieces
1teaspoonalmond extract
2tablespoonslight corn syrup,plus an additional 1 tablespoon if too thick
1-2tablespoonsor more of water to thin out filling if desired
Green gel food coloring,if desired
Instructions
Place pistachios and confectioner’s sugar in a food processor and process until nuts are finely ground.
Add almond paste and extract, pulse until well blended.
Add corn syrup and pulse until well combined.
If the mixture will be used as a candy or truffle center, leave as is. If using as a cake filling, add additional tablespoon of corn syrup and enough water to make the mixture spreadable.
Blend in green food coloring if desired.
Store in an airtight container at room temperature for up to 5 days.
Notes
Note: to blanch pistachios, place them in a small saucepan and cover with cold water. Bring to a boil, remove from heat, and drain. Place nuts onto a clean, dry kitchen towel and rub gently until the skins of the nuts come off. Discard skins.