mazapán

Mazapán is a confection traditionally made from ground almonds and sugar, often with egg whites or honey, formed into a paste and shaped into small domes, cylinders, or figurines, then dried or lightly baked. In Spain and many parts of Europe it is broadly known as marzipan and valued for its pale, smooth texture and distinct almond aroma.

The best-known regional variety in Spain is Mazapán de Toledo, produced in and around Toledo. It has long been associated with Christmas and other celebrations and has become an export item. The origins of almond-based confections in the region trace to medieval exchanges with the Mediterranean and Moorish influence; by the early modern period Toledo had developed specialized production and trading networks for mazapán.

In other Spanish-speaking regions the term mazapán can refer to similar almond-based sweets, but in several Latin American countries it also denotes a peanut-based candy known as mazapán de cacahuate. Both forms are sweet, crumbly to smooth in texture, and commonly sold in markets and confectionery shops.

Production involves blanching or skinning almonds, grinding to a paste, and blending with sugar (often with a small amount of egg white or glucose for binding). The dough is kneaded to a smooth consistency, shaped by hand or molded, and allowed to dry, sometimes finished with a light sugar glaze.

Mazapán is typically enjoyed as a dessert or gift, and is stored in a cool, airtight container to maintain its texture.