Everything you need to know about the process, the history, and the benefits
Marzipan is one of those food items that delight just about everyone. Often made into sweets, common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. A favorite baking ingredient, marzipan also makes a colorful and creative cake decoration. The confection enjoys a long history dating back to at least the 12th century. But do you know where it comes from, and how it is made?
Click through the following gallery and find out more about delicious marzipan and its origins.
Marzipan is a confection consisting primarily of sugar or honey and almond meal (ground almonds). It's often shaped into small fruit and figures of animals and painted with food coloring.
One theory suggests that marzipan found its way from the Middle East to Europe through Al-Andalus, the name given by the Muslims to the Iberian Peninsula during the Middle Ages.
Almond paste, made from ground sweet almonds, is mentioned several times in the book 'One Thousand and One Nights', by Pieter Louwerse, as being eaten during Ramadan, and used as an aphrodisiac.
Marzipan was being enjoyed in Spain as early as the 12th century, produced from almonds imported from the Levant region. This specialty was known as postre regio rather than today's mazapán.
Marzipan is believed to have been introduced into Eastern Europe by the Turks, also during the Middle Ages. It was most notably produced in Edirne (pictured), known historically as Adrianople. The city today is known for its locally-made marzipan, which has a different recipe from standard marzipan and is one of the traditional desserts of the Turkish city.
Later, Baltic port cities like Lübeck in Germany (illustrated) and Tallinn in Estonia became well known as centers of marzipan production. Initially, the product contained a disproportionate amount of sugar, with only a small amount of almond mixed in. Almonds had to be imported and remained an expensive luxury.
Lübeck's reputation as a producer of fine-quality marzipan grew when Niederegger was founded on March 1, 1806 by Johann Georg Niederegger (1777–1856). The company increased the almond content, and eventually started using 100% almond paste and no sugar.
By the early 19th century, marzipan, traditionally the choice of monarchs and the nobility, was becoming popular with the ordinary people of Lübeck. By the end of the century, marzipan production facilities were doubling their output, such as the one pictured here, where employees are using machines for blanching and peeling almonds.
Königsberg marzipan is a type of marzipan traditionally produced in the former German city of Königsberg. After World War II, Königsberg became part of the Soviet Union and production of the confection ceased to exist. Pictured in the late 19th century is the M. Zappa Königsberger marzipan factory on the Französische Straße.
Königsberg marzipan is known for its flamed surface, which results in a wonderful golden-brown finish. It contains rose water and is often filled with jam. The style was kept alive by specialist confectioners in Germany after Königsberg became Soviet Kaliningrad.
In Spain, mazapán is Toledo's most famous dessert and is eaten year-round. Written reference to the confection dates back to 1512, and it's always been popular as a special treat at Christmas or on New Year's Day.
Marzipan confection is popular across southern Europe. In Portugal, for example, where the confection has been traditionally made by nuns, marzipan is used to make fruit-shaped sweets. In the Algarve region in particular, it is a very common sweet, where it's shaped into shells and fish.
The marzipan pig is a traditional German and Scandinavian confection. In Norway, Sweden, and Denmark, they are handed out as surprise Christmas treats, while in Germany marzipan pigs are given at New Year's for good luck (Glücksschwein).
In the United Kingdom, celebratory fruitcakes are decorated with a layer of marzipan—particularly Christmas cake.
Similarly in Germany, marzipan is one of the ingredients used to make stollen, a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar.
The Portuguese introduced marzipan into Asia via the Indian state of Goa during the Golden Age of Discovery. Goan marzipan is used to make Easter eggs, although cashew nuts are often used instead of almonds.
The Mozart ball is a small, round sugar confection made of pistachio marzipan and nougat that is covered with dark chocolate. Created in 1890 by Salzburg confectioner Paul Fürst (1856–1941), it's named after Wolfgang Amadeus Mozart and was originally known as Mozart-Bonbon.
Native to to Iran and other surrounding Middle Eastern countries, the almond tree is widely cultivated elsewhere, notably Spain, Morocco, and Australia—the largest almond production region in the Southern Hemisphere.
Marzipan is made by mixing finely ground almonds with sugar, corn syrup (optional), and egg whites. For convenience, a drop of almond extract can also be added. But the marzipan recipe has countless variations. In the Middle East, for example, marzipan still includes a traditional dash of rosewater.
The best quality marzipan contains less sugar in the raw mix. Good marzipan contains minerals such as calcium, potassium, and magnesium, and is also rich in vitamin B and polyunsaturated fatty acids. The downside? It's high in fat!
Yes, in fact, it does. Raw, bitter almonds contain amygdalin, a source of cyanide. But almonds used in marzipan are sweet, and when cooked lose their toxicity. However, a trace element of amygdalin remains. Still, it's only present in very, very tiny amounts.
Numerous edible decorations and gift ideas can be created using marzipan. All you need is a little patience and a fertile imagination.
Have fun with your dinner guests with these marzipan potatoes. In fact, this is a tradition of Lübeck, and a classic festive treat.
The pliable consistency of marzipan, similar, in fact, to modeling clay or soft rubber, makes marzipan an ideal confection for molding, rolling, sculpturing, and shaping. Use it to make faces at a kid's party and watch everyone smile.
Use green icing to appear as grass, add some marzipan-shaped ladybugs, and you've got an appetizing plate of critter cupcakes.
Pink roses and leaves the colors of emerald and jade... the confectioner's art using marzipan can be quite exquisite.
Fruit and veg served on a platter, marzipan style! Marzipan can be molded into almost anything, but colorful fruit is always a favorite subject.
Round dark chocolate-covered pistachio marzipan candies are easy to make at home, and are simply irresistible.
What's a wedding cake without marzipan figurines of the happy couple?
Here's a kid's dessert with a gardening theme—buckets of chocolate crumb cake decorated with marzipan carrots. What a treat!
Traditional town houses and schloss castles crafted from marzipan form the centerpiece of this fantastic shop window display at Café Niederegger in central Lübeck, Germany.
Actually, for a real taste of what can be done with marzipan, browse the Niederegger Marzipan Museum. Situated above Café Niederegger in Lübeck, the museum showcases the evolution of marzipan with displays like this one: life-size historical figures made from the confection.
Marzipan: the delightful story of this classic treat
Find out more about delicious marzipan and its origins
FOOD Dessert
Marzipan is one of those food items that delight just about everyone. Often made into sweets, common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. A favorite baking ingredient, marzipan also makes a colorful and creative cake decoration. The confection enjoys a long history dating back to at least the 12th century. But do you know where it comes from, and how it is made?
Click through the following gallery and find out more about delicious marzipan and its origins.