I buy shelled pistachios and grind them in a food processor. Pasteurised egg whites can be found in many supermarkets. Freeze any leftovers in ice-cube trays or small pots.
12 Medjool dates, halved and pitted
12 ready-to-eat dried pitted prunes, halved
300g ground almonds or pistachios
150g icing sugar (per 300g of nuts)
A few drops almond extract
2 pasteurised egg whites
Beetroot powder or food colouring (optional)
Make the almond marzipan by mixing all the ingredients until smooth and kneading..
If you want to colour it, now knead in the beetroot powder or food colouring.
Follow the same method for the pistachio marzipan using the pistachio nuts, 150g sugar and egg whites but no almond essence.
Roll small cylinders between your palms to make them smooth and stuff the dried fruits.