Marzipan

Marzipan is a confection made from finely ground almonds and sugar, often with a binding agent such as egg white, glucose syrup, or honey. The resulting paste can be molded into shapes, rolled into sheets, or used as a filling or decorative coating for cakes and pastries. Flavorings such as rosewater, vanilla, or citrus zest are commonly added.

Historically, almonds and sugar have been used in sweet pastes across Europe and the Middle East, and modern marzipan is closely associated with European culinary traditions. The form is known as marzipan in German-speaking regions and mazapán in Spain; regional varieties include Lübeck marzipan, a protected designation of origin, and Italian pasta di mandorle. Some sources distinguish marzipan from almond paste by a higher sugar content.

Production involves grinding almonds into a paste, mixing with sugar, and incorporating a binder to achieve a smooth dough. The mixture is then kneaded, colored, and shaped as desired. It can be left as a soft paste, dried into firm candies, or lightly baked to alter texture. Commercial marzipan is often molded into decorative figures or used as a coating for confections and pastries.

Uses vary by culture but commonly include eating marzipan as candy, filling pastries and chocolates, or decorating cakes and holiday treats. It is especially associated with Christmas and Easter in some regions, and with festive displays and gifts.

Nutritionally, marzipan is high in calories and sugar and contains almonds, a tree nut. It may not be suitable for people with nut allergies, and recipes or products may vary in animal-derived ingredients such as egg white, so labeling should be checked for dietary needs.