4 cups all-purpose flour
1 cup ground pistachios
1/4 cup almond flour
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
4 1/4 cups sugar
2 cups canola oil
2 cups buttermilk
2 teaspoons almond bakery emulsion
2 teaspoons vanilla
2 drops green coloring
1 cup egg whites (7 large whites)
1/8 teaspoon cream of tartar
2 cups sugar
1 3/4 pounds (7 sticks) unsalted butter, cut into 1-inch pieces
1 1/2 cups fresh raspberries
1 tablespoon vanilla
4 ounces marzipan
Silver luster dust, for dusting marzipan hearts (available at craft stores)
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