Scale white skinned almonds into the TM bowl; mill for 10 seconds from 1-10 using the spatula to keep the mixture toward the blade; pulse as needed to get a fine texture; remove from TM bowl and set aside

Scale the sugar in to the TM bowl, add egg and yolk; whip for 10 minutes at 80 C, speed 3-4, until ribbons are formed when spooned out, and sugar is dissolved

Add lemon juice, almond extract, salt and ground almonds; mix together for 30 seconds at speed 0-10, using a rubber spatula midway to clean the sides of the bowl

Place in bowl, covered tightly; refrigerate for 30 minutes

Scale skinned pistachios into the TM bowl; mill for 10 seconds from 1-10 using the spatula to keep the mixture toward the blade; pulse as needed to get a fine texture; remove from TM bowl and set aside

Scale the sugar in to the TM bowl, add egg and yolk; whip for 10 minutes at 80 C, speed 3-4, until ribbons are formed when spooned out, and sugar is dissolved

Add lemon juice, pistachio extract, salt, green powdered food colouring and ground pistachios; mix together for 30 seconds at speed 0-10, or until well combined, using a rubber spatula midway to clean the sides of the bowl

Place in bowl, covered tightly; refrigerate for 30

Lightly sprinkle powdered sugar on a flat surface and on hands

Knead nut paste until pliable and does not stick

Using a small amount of powdered sugar at all time, roll and use to cover a cake or cut into desired shapes

A small amount of water may be brushed onto marzipan or paste surface for cut outs to properly adhere.