marzipã

Marzipã, also called marzipan in English, is a confection made primarily from finely ground almonds and sugar. Some recipes add egg white or glucose as a binding agent and flavorings such as rose water or orange blossom. In different languages the confection has variants such as mazapán (Spanish), marzapane (Italian), and marzipán (German).

The preparation involves grinding almonds into a fine meal, mixing with sugar and a liquid to form a smooth paste, and kneading until cohesive. The paste can be rolled, molded into shapes, or used as a fondant-like layer or filling in pastries. It is often colored and shaped into fruit and figurines, especially for festive use.

Regional uses: In Germany marzipan is strongly associated with Lübeck and with confectionery traditions; in Spain mazapán is a traditional Christmas sweet, particularly in Toledo; in Italy and Portugal it appears in desserts and pastries. In other parts of Europe, marzipã is used to decorate cakes and as a candy.

History: Almond-based confections appear in medieval Middle East and Mediterranean cuisines. The term likely derives from Persian mazāpan via Arabic or Turkish routes. The earliest European references are from the 13th–14th centuries, and the craft flourished in Germany and Italy during the early modern period.

Storage: Keep in a cool, dry place, wrapped to prevent drying; refrigerate if desired to extend shelf life. It is high in sugar and fat and should be eaten in moderation.