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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup pistachio nuts (skinned)
- 1 2/3 cups sugar
- 2 cups cake flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 8 oz. unsalted butter (at room temperature)
- 1/2 cup milk
- 2 tsp. vanilla extract
- 5 eggs (lightly beaten)
- 8 oz. almond paste
- 1 1/2 cups confectioners’ sugar
- 1/4 cup light corn syrup
- 1 lb. bittersweet chocolate (extra-)
- 1 1/4 cups heavy cream
- 3/4 cup apricot preserves
- marzipan roses (for decoration, optional; see note)
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Notes
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