It’s green because it’s made from pistachios, not almonds, as other marzipan is. In fact, it doesn’t even use any almond flavouring at all, though it does use a great deal of sugar.
It’s used in cookies, cakes, and various desserts.
1 cup (4 oz / 125g) of shelled pistachio nuts
1 cup (7 oz / 200g) of icing sugar
9 to 10 tablespoons of water
Pulse the pistachios in a food processor until they are resemble a fine flour. Add the sugar, and whiz in. Add the water a tablespoon or two at a time, until you have a thick paste that will mould easily but still hold its shape.
To make a version less green, soak the shelled pastachios overnight, then rub the green skins off with a towel.