Marzipan

The Geographical indications and traditional specialities in the European Union recognize two marzipans in Europe: one in Toledo (Spain)[2] and one in Lübeck (Germany).[3]

In Spain, marzipan is a traditional Christmas dessert (mazapán), although in Toledo, where the first written reference of this product dates back to 1512, it is eaten all year round. In Italy, particularly in Palermo, marzipan (marzapane) is often shaped and painted with food colourings to resemble fruit—Frutta martorana—especially during the Christmas season and on Il Giorno dei Morti (All Souls' Day) on November 2. May 9 and 10 are also special days for eating marzipan in Sicily.[4] In Portugal, where the confection has been traditionally made by nuns,[5] marzipan (maçapão) is used to make fruit-shaped sweets; in the Algarve region in particular it is a very common sweet, where it is shaped like fruits and filled with Fios de ovos. There are other regions, as Toledo in Spain in which marzipan (mazapán) is shaped into simple animal shapes, and sometimes filled in with egg yolk (yema) and sugar. In Greece and Cyprus, marzipan is made in a variety of shapes and sizes and is almost always left white. In the islands of the Aegean in particular, white marzipan is considered a wedding treat and is served to guests at wedding feasts. In Malta, marzipan is used as a filling in the traditional Maltese Easter treats called Figolla.

In Denmark, Sweden and Norway, it is customary to snack on marzipan pigs around Christmas, marzipan shaped as eggs around Easter, and kransekage on New Year's Eve.[6][7] It is also used in a large variety of cakes and confectioneries unrelated to the holidays, including træstammer, gåsebryst, and napoleonshatte, and as an ingredient in remonce-filling for Danish pastry.[8][9][10]

In Maiasmokk café in Tallinn, Estonia, there is a small museum dedicated to the history and manufacture of marzipan.[11]

Traditional Swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green or pink.

Moulded marzipan pigs

In Belgium and the Netherlands, ‘’marsepein‘’ (‘’marzipan’’) figures are given as Saint Nicholas's presents.

Marzipankartoffeln

In Germany, it is common to gift marzipan in the shape of a loaf of bread (Marzipanbrot) or in the shape of small potatoes (Marzipankartoffeln) during Christmas time. Stollen can contain marzipan, and it is often featured as an ingredient in seasonal baked goods, such as Bethmännchen, Dominosteine and other Christmas cookies. One traditional new year present is known as a Glücksschwein ("lucky pig"). Mozartkugeln are a famed export of Austria made of marzipan balls dipped in dark chocolate.

In the United Kingdom, celebratory fruitcakes are decorated with a layer of marzipan- particularly Christmas cake which is covered with white sugar icing, and at Easter the Simnel cake contains a layer of marzipan, a further layer decorates the top and is lightly grilled or toasted to colour it. Battenberg cake, which originates in England, is covered in a layer of marzipan.[12]

In Geneva, a traditional part of the celebration of L'Escalade is the ritual smashing of a chocolate cauldron filled with marzipan vegetables, a reference to a Savoyard siege of the city which was supposedly foiled by a housewife with a cauldron of boiling soup.

In Syria, marzipan (known as لوزینه lozina, lowzineh), or Marçabén (مرصبان) (Arabic word derived from lawz = "almond") is flavoured with orange-flower water and shaped into roses and other delicate flowers before they are baked. Marzipan can also be made from oatmeal, farina, or semolina.[13] For Jews in Iran, marzipan fruit is a traditional Passover treat, replacing biscuits and cakes.

In Latin American cuisine, marzipan is known by the Spanish word mazapán and is also traditionally eaten at Christmas. In Latin American countries there is another, different confection called mazapan, made with peanuts.[14] Mexican mazapán is typically made of peanut paste.[15]

In the Indian state of Goa, marzipan (maçapão) was introduced from Portugal. However, the Goan version uses cashew nuts instead of almonds. Goan marzipan is used to make Easter eggs. It is also used to make Christmas sweets in various shapes like fruits, flowers, stars, etc. Similarly, in the city of Mumbai, the East Indians mould their cashewnut-based or almond-based marzipan into different shapes for Christmas and into marzipan eggs, chickens and bonnets for Easter.

In the Philippines marzipan was brought from Spain, mazapán de pili (Spanish for "pili marzipan") is made from pili nuts.

A variation of panforte with a topping of marzipan at a shop in San Gimignano

Although it is believed to have been introduced to Eastern Europe through the Turks (badem ezmesi in Turkish, and most notably produced in Edirne), there is some dispute between Hungary and Italy over its origin.[18] Marzipan became a specialty of the Hanseatic League port towns. In particular, the cities of Lübeck and Tallinn have a proud tradition of marzipan manufacture. Examples include Lübecker Marzipan (PGI[19]). The city's manufacturers such as Niederegger still guarantee their marzipan to contain two-thirds almonds by weight, which results in a product of highest quality. Historically, the city of Königsberg in East Prussia was also renowned for its distinctive marzipan production. Königsberg marzipan remains a special type of marzipan in Germany that is golden brown on its surface and sometimes embedded with marmalade at its centre.[20]

In the U.S., marzipan is not officially defined, but it is generally made with a higher ratio of sugar to almonds than almond paste.[21] One brand, for instance, has 28% almonds in its marzipan, and 45% almonds in its almond paste.[22] However, in Sweden and Finland almond paste refers to a marzipan that contains 50% ground almonds, a much higher quality than regular marzipan. In Germany, Lübecker Marzipan is known for its quality. It contains 66% almonds.[23] The original manually produced Mozartkugeln are made from green pistachio marzipan.

Fruit-shaped marzipan in baskets at a shop in Barcelona

Another possible geographic origin is the parts of Spain that were known as Al-Andalus. In Toledo (850–900, though more probably 1150 during the reign of Alfonso VII) this specialty was known as Postre Regio (instead of Mazapán). There are also mentions in The Book of One Thousand and One Nights of an almond paste eaten during Ramadan and as an aphrodisiac.[24] Mazapán is Toledo's most famous dessert, often created for Christmas, and has PGI status.[25] For this, almonds have to be at least 50% of the total weight, following the directives of Mazapán de Toledo regulator council.[26] Another idea to support this line is the important tradition of another Spanish almond-based Christmas confectionery, the turrón.

Benzaldehyde is a flavor compound found in almonds.

The aroma and flavor of marzipan can be attributed to benzaldehyde and hydrogen cyanide, which both derive from the benzoin condensation reaction.

Marzipan is a food emulsion that contains four phases: a solid phase of suspended particles including almonds and sugars, a suspended air pocket phase formed from incorporated air during mixing, a water phase, and a lipid phase from almond oil.[39] The phases can separate when left alone for long periods of time. It is stabilized by the phospholipids and triglycerides found in the almond cells. The fatty acids found in almonds include saturated fats such as stearic acid and unsaturated fats such as linoleic acid.[40] Emulsifiers can be added during production to increase shelf life.

Marzipan's softness is a balance between the solid and liquid components. It should have a moisture content of less than 10%.[41]