Almond Paste with Pistachios

Have three quarter of a pound of almonds, half a pound of pistachio nuts, a pound and a half of sugar, two tablespoonfuls of orange flower-water and five egg-whites. Peel the almonds and pistachio nuts; dry and pound them with the sugar, egg-whites and orange flower-water till they become a fine paste, then add to it a little vegetable green, so as to give it a soft, green color.