A bowl containing several fruit-shaped marzipan pieces
|Main ingredient(s)||Almond meal, sugar|
|Variations||Persipan, Frutta martorana|
Marzipan is a confection consisting primarily of sugar or honey and almond meal, sometimes augmented with almond oil or extract. It is often made into sweets; common uses are marzipan-filled chocolate and small marzipan imitations of fruits and vegetables. It is also rolled into thin sheets and glazed for icing cakes, primarily birthday and wedding cakes and Christmas cakes. This use is particularly common in England, on large fruitcakes. Marzipan (or almond paste) may also be used as a cake ingredient, as in stollen. In some countries, it is shaped into small figures of animals as a traditional treat for New Year's Day. Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season. Traditional Swedish Princess Cake is typically covered with a layer of marzipan that has been tinted pale green.
Around the world 
Southern Europe 
In Italy, particularly in Palermo, marzipan (marzapane) is often shaped and painted with food colorings 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. In Portugal, where the confection has been made by nuns since olden times,[vague] traditional marzipan (maçapão) fruit-shaped sweets made in the Algarve region are called morgadinhos. There are other regions, as Toledo in Spain in which marzipan is shaped into simple animal shapes, and usually 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.
New World 
In Latin American cuisine, marzipan is known by the Castillian word of mazapán and is also traditionally eaten at Christmas, though mazapán is generally made with peanuts in place of almonds.
Northern Europe 
In the Netherlands and Belgium, Marzipan figures are given as presents to children during Saint Nicholas's Eve. In Germany, it is common to give marzipan in the shape of a pig as new year presents, known as a Glücksschwein ("lucky pig"). In Norway it's common to eat marzipan shaped as pigs for Christmas, and shaped as eggs for Easter. 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 Norway chocolate-covered marzipan eggs are a common treat during Easter.
Middle East 
In the Middle East, marzipan (known as lozina, which is derived from the word لوز lawz, the Arabic word for almonds) is flavored 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. In Iran, marzipan fruit is a traditional Passover treat, replacing cookies and cakes.
South and East Asia 
There are proposed two lines for its origin; they are not necessarily contradictory and may be complementary, as there have always been Mediterranean trade and cooking influences. In both cases, there is a reason to believe that there is a clear Arabic influence for historical reasons (both regions were under Muslim control). Other sources establish the origin of marzipan in China, from where the recipe moved on to the Middle East and then to Europe through Al-Andalus.
Northeast Mediterranean line 
Although it is believed to have originated in Persia (present-day Iran) and to have been introduced to 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. Marzipan became a specialty of the Baltic Sea region of Germany. In particular, the city of Lübeck has a proud tradition of marzipan manufacture (Lübecker Marzipan (PGI)). The city's manufacturers like 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 renowned for its marzipan production. Today, the term Königsberger Marzipan still refers to a special type of marzipan in Germany. In Sicily it was (1193) known as panis martius or marzapane, i.e., March Bread.
Iberian Peninsula line 
Another possible geographic origin is in Spain, then 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) and there are also mentions in The Book of One Thousand and One Nights of an almond paste eaten during Ramadan and as an aphrodisiac. Mazapán is Toledo's most famous dessert, often created for Christmas, and has PGI status. Almonds have to be at least 50% of the total weight, following the directives of Mazapán de Toledo regulator counseil. Another idea to support this line is the important tradition of another Spanish almond-based Christmas confectionery, the turron.
Under EU law, marzipan must have a minimum almond oil content of 14% and a maximum moisture content of 8.5%. Optional additional ingredients are rosewater, honey, pistachios, preservatives, and sometimes hazelnut. 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. One brand, for instance, has 28% almonds in its marzipan, and 45% almonds in its almond paste. 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. The original manually produced Mozartkugeln are made from green pistachio marzipan.
Persipan is a similar, yet less expensive product, in which the almonds are replaced by apricot or peach kernels. Many confectionery products sold as marzipan are made from less expensive materials, such as soy paste and almond essence. German marzipan is made by grinding whole almonds with sugar and partially drying the paste, and French marzipan (called 'massepain') is made by combining ground almonds with sugar syrup. Some marzipan is flavored with rosewater. Spanish marzipan is made without bitter almonds.
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The German name has largely ousted the original English name marchpane with the same apparent derivation: "March bread." (The word marchpane occurs in Shakespeare's Romeo and Juliet, Act 1, Scene 5, Line 9.) Marzapane is documented earlier in Italian than in any other language, and the sense "bread" for pan is Romance. The origin could be from the Latin term "martius panis", which means bread of March. However, the ultimate etymology is unclear; for example, the Italian word derives from the Latin words "Massa" (itself from Greek Μάζα "Maza") meaning pastry and "Pan" meaning bread, this can be particularly seen in the Provençal massapan, the Portuguese maçapão (where 'ç' is an alternative form for the phoneme 'ss') and old Spanish mazapán - the change from 'ss' to 'z' in Latin words was common in old Spanish and the 'r' appeared later. Though, it could also be derived from martis pan, bread of March. Among the other possible etymologies set forth in the Oxford English Dictionary, one theory proposes that the word "marzipan" may be a corruption of Martaban, a Burmese city famous for its jars.
Another source could be from Arabic موثابان mawthaban "king who sits still." The Arabic, Latinized as matapanus, was used to describe a Venetian coin depicting an enthroned Christ the King. These coins were stored in ornate boxes. From about the fifteenth century, when the coins were no longer in circulation, the boxes became decorative containers for storing and serving luxury sweetmeats. One such luxury that crept into the box in the sixteenth century is the now-famous almond-flavored marzipan, named (at least proximately) after the box in which it was stored.
However, if marzipan has its origin in Persia, it is not unlikely that the name may come from Marzban (in Persian: مرزبان, derived from the words Marz مرز meaning "border" or "boundary" and the suffix -ban بان meaning guardian), a class of margraves or military commanders in charge of border provinces of the Sassanid Empire of Persia (Iran) between 3rd and 7th centuries CE.
It is also a possibility that the origin of this dessert and the origin of the term come from different geographical places.
To produce marzipan, raw almonds are cleaned "by sieving, air elutriation, and other electronic or mechanical devices", then immersed in water with a temperature just below the boiling point for about five minutes. This loosens the almond's skin, which is removed by passing the almonds through rubber-covered rotating cylinders. They are then cooled, after which they are coarsely chopped and ground, with up to 35% sugar, into almond flour
See also 
- Battenberg cake - a light sponge cake covered in marzipan
- Princess Cake - a traditional Swedish cake consisting of alternating layers of airy cake, whipped cream, a thin layer of berry jam and thick pastry cream all topped with a thick layer of marzipan
- Simnel cake - a light fruit cake covered in marzipan
- Frangipane - an almond-flavored pastry cream
- Almond paste
- Barer-Stein: 1999. Page 268
- Barer-Stein: 1999. Page 356
- Barer-Stein: 1999. Page 245
- Saudi Aramco World : Arabs, Almonds, Sugar and Toledo: (Compilation)
- Mazapan artesano de Toledo. Gastronomía en Castilla-La Mancha
- EU profile - Lübecker Marzipan (accessed 07/06/2009).
- EU Profile — Marzipan Toledo (accessed 07/06/2009).
- Welcome Love n Bake
- Minifie:1989. Page 594
- Davidson et al: 2006. Page 484
- Mendel: 2008. Page 288
- Patridge: 1958.
- Minifie: 1989, page 594.
- Belitz et al: 2009, page 881. In the traditional production of marzipan raw filler, sweet almonds are scalded, peeled on rubber-covered rolls, coarsely chopped, and then ground with the addition of not more than 35% of sucrose.
- Belitz et al: 2009, page 881.
Further reading 
- Barer-Stein, Thelma (1999). You Eat What You Are: People, Culture and Food Traditions. Firefly Books. ISBN 1-55209-365-4.
- Belitz, Hans-Dieter; Grosch, Werner; Schieberle, Peter (2009). Food Chemistry. Springer. ISBN 978-3-540-69933-0.
- Davidson, Jane L.; Davidson, Alan; Saberi, Helen; Jaine, Tom (2006). The Oxford companion to food. Oxford: Oxford University Press. ISBN 0-19-280681-5.
- Mendel, Janet (2008). Cooking from the Heart of Spain. Frances Lincoln Publishers. ISBN 978-0-7112-2873-3.
- Minifie, Bernard W. (1989). Chocolate, Cocoa, and Confectionery: Science and Technology. Berlin: Springer. ISBN 0-8342-1301-X.
- Patridge, E. (1958). "marchpane". Origins: a short etymological dictionary of the modern English. London: Routledge. p. 380.
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|Wikisource has the text of the 1911 Encyclopædia Britannica article Marchpane.|