Make jam if you have not already done so. It must be cold.
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Add almonds and pistachios and mill 20 sec/speed 7.
Add almond essence, vanilla, cornflour and egg white and blend 40 sec/speed 5.
Tip mixture out onto piece of baking paper, dusted with cornflour, wrap and set aside.
Preheat oven to 220°C and line a baking tray with paper.
Roll pastry into two sheets. Arrange pastry on prepared tray and spread the centre of both with jam. (Be generous now!)
Roll a piece of the marzipan and place down the centre of the pastry. Cut slashes into each side of the pastry sheet on the diagonal. Fold these over on top of the filling and tuck in the ends. It should look like a lattice of sorts.
Brush with egg wash, sprinkle with pistachios and a few salt flakes and cook for 17-20 minutes or until golden and smelling yummy!
Divine when warm or divine when cold!
Slice and eat, but please wait until the jam has cooled a little…it is hotter than the sun! (I know this, and have the blister to prove it!)