View source for Marzipan

{{Short description|Confection of sugar and almond flour}}
{{Redirect|Marchpane|other uses of "marzipan" and "marchpane"|Marzipan (disambiguation)}}
{{use dmy dates|date=October 2024}}
{{Infobox food
| name             = Marzipan
| image            = Rolling out the marzipan (11029638025).jpg
| image_size       = 
| caption          = Plain marzipan being rolled flat
| alternate_name   = ''Marzapane'', marchpane
| country          = 
| region           = 
| creator          = 
| course           = 
| type             = [[Confectionery]]
| served           = 
| main_ingredient  = [[Almond meal]], [[sugar]]
| variations       = [[Persipan]], ''[[frutta martorana]]''
}}
'''Marzipan''' is a [[confectionery|confection]] consisting primarily of [[sugar]] and [[almond meal]] (ground almonds), sometimes augmented with [[almond oil]] or extract.

It is often made into [[Confectionery|sweets]]; common uses are [[chocolate]]-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing [[cake]]s, primarily [[birthday cake]]s, [[wedding cake]]s and [[Christmas cake]]s. Marzipan may also be used as a baking ingredient, as in [[stollen]] or [[banket (food)|banket]].<!-- in these cases, marzipan is an expensive substitute for almond paste or meal --> In some countries, it is shaped into small figures of animals as a traditional treat for [[New Year's Day]] or [[Christmas]]. Marzipan is also used in [[Roscón|Tortell]], and in some versions of [[king cake]] eaten during the [[Carnival]] season.<ref name="princess">{{cite book |last=Sinclair |first=Pat |url=https://books.google.com/books?id=NtTc-j10qKIC&q=scandinavian+princess+cake&pg=PT48 |title=Scandinavian Classic Baking |publisher=Pelican Publishing |year=2011 |isbn=978-1-58980-897-3 |location=Gretna, Louisiana |page=45}}</ref>
[[File:MarzipanClassic.jpg|thumb|Marzipan bars]]

== Around the world ==
[[File:Marzipan map.jpg|thumb|right|upright=.9|A marzipan map of the [[European Union]] made by the [[Budapest Marzipan Museum]], commemorating the induction of [[Hungary]] into the union in 2004]]

=== Europe ===

The [[Geographical indications and traditional specialities in the European Union]] recognize two marzipans in Europe: one in Toledo (Spain)<ref>{{cite web |last1=European Commission |title=eAmbrosia |url=https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/details/EUGI00000013455 |website=ec.europa.eu}}</ref> and one in Lübeck (Germany).<ref>{{cite web |last1=European Union |title=eAmbrosia |url=https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/ |website=ec.europa.eu}}</ref>

==== Southern Europe ====
In [[Spain]], marzipan is a traditional Christmas dessert ({{lang|es|mazapán}}), although in [[Toledo, Spain|Toledo]], where the first written reference to this product dates back to 1512, it is eaten all year round. In [[Italy]], particularly in [[Palermo]], marzipan ({{lang|it|marzapane}}) is often shaped and painted with food colourings to resemble fruit—{{lang|it|[[frutta martorana]]}}—especially during the [[Christmas]] season and on {{lang|it|Il Giorno dei Morti}} ([[All Souls' Day]]) on November 2. May 9 and 10 are also special days for eating marzipan in [[Sicily]].{{sfn|Barer-Stein|1999|p=268}} In [[Portugal]], where the confection has been traditionally made by nuns,{{sfn|Barer-Stein|1999|p=356}} marzipan ({{lang|pt|maçapão}}) is used to make fruit-shaped sweets; in the [[Algarve]] region in particular it is a very common sweet, where it is shaped like fruits and filled with [[Fios de ovos]]. There are other regions, as [[Toledo, Spain|Toledo]] in [[Spain]], in which marzipan ({{lang|es|mazapán}}) is shaped into simple animal shapes, and sometimes filled with [[egg yolk]] ({{lang|es|yema}}) and [[sugar]]. In [[Greece]] and [[Cyprus]], marzipan is made in a variety of shapes and sizes and is almost always left white.{{citation needed|date=March 2013}} In the [[Aegean Islands|islands of the Aegean]] in particular, white marzipan is considered a wedding treat and is served to guests at wedding feasts.{{citation needed|date=March 2013}}
In [[Malta]], marzipan is used as a filling in the [[Maltese cuisine|traditional Maltese]] Easter treats called figolli (singular: [[figolla]]). It is also popular in Turkey, where it is called {{Transliteration|tr|badem ezmesi}}. There are two regional variations registered in the [[Turkish Patent and Trademark Office]].<ref>{{cite web |title=Turkish Patent and Trademark Office |url=https://ci.turkpatent.gov.tr/cografi-isaretler/liste?il=&tur=&urunGrubu=&adi=badem%20ezmesi}}</ref>

==== Northern Europe ====
[[File:Father's Day Cake (6336953152).jpg|thumb|270px|[[Turku cathedral]] cake made with marzipan]]
In [[Denmark]], [[Sweden]] and [[Norway]], it is customary to snack on [[marzipan pig]]s around Christmas, marzipan shaped as eggs around Easter, and ''[[kransekage]]'' on [[New Year's Eve]].<ref>{{cite web|url=https://www.dr.dk/mad/opskrift/marcipan-paskeaeg|title=Marcipan påskeæg|trans-title=Marzipan Easter-eggs|publisher=[[Danmarks Radio]]|author=[[Mette Blomsterberg]]|language=Danish|date=24 August 2016|accessdate=23 February 2021}}</ref><ref>{{cite web|url=http://blog.dengamleby.dk/julehistorier/tag/konfekt/|title=Marcipangrisen|trans-title=The Marzipan-pig|publisher=[[Den Gamle By]] (Danish History Museum)|language=Danish|date=18 December 2014|accessdate=23 February 2021|archive-date=21 October 2020|archive-url=https://web.archive.org/web/20201021164139/http://blog.dengamleby.dk/julehistorier/tag/konfekt/|url-status=dead}}</ref> It is also used in a wide variety of cakes and confectioneries unrelated to the holidays, including {{lang|da|træstammer}}, {{lang|da|gåsebryst}}, and {{lang|da|napoleonshatte}}, and as an ingredient in [[remonce]]-filling for [[Danish pastry]].<ref>{{cite web|url=https://www.alt.dk/emner/marcipan|title=Marcipan: Lav konfekt, bagværk og søde sager|trans-title=Marzipan: Make confectionery, bakery and sweets|publisher=ALT.dk|language=Danish|date=|accessdate=23 February 2021}}</ref><ref>{{cite web|url=https://www.dr.dk/mad/opskrift/gasebryster|title=Gåsebryster|publisher=[[Danmarks Radio]]|date=19 August 2016|access-date=23 February 2021}}</ref><ref>{{cite web|url=https://bog.dk/bag-en-konditorklassiker-lav-laekre-napoleonshatte-med-claus-meyer/|title=Bag en konditorklassiker! Lær at lave lækre napoleonshatte med Claus Meyer|trans-title=Bake a confectionery classic! Learn to make delicious ''napoleonshatte'' with [[Claus Meyer]]|publisher=bog.dk|language=da|date=4 February 2021|access-date=23 February 2021}}</ref>

In [[Tallinn]], [[Estonia]] there is a [[Maiasmokk|museum]] with a collection of items about the history and manufacture of marzipan.<ref name="kalev">{{cite web|url= http://www.kalev.eu/en/maiasmokk-cafe/kalev-marzipan-museum-room|title= Kalev Marzipan Museum Room|author= <!--Staff writer(s); no by-line.-->|publisher= [[Kalev (confectioner)|Kalev]]|access-date= 8 September 2015|url-status= dead|archive-url= https://web.archive.org/web/20151208194457/http://www.kalev.eu/en/maiasmokk-cafe/kalev-marzipan-museum-room|archive-date= 8 December 2015}}</ref>

Traditional Swedish [[princess cake]] is typically covered with a layer of marzipan that has been tinted pale green or pink.

Traditional Finnish [[Käpykakku]] is typically coated with a layer of marzipan, which is dark brown color and [[conifer cone]]-shaped and spiky.

==== Western and Central Europe ====
[[File:Marzipanschwein.jpg|thumb|Moulded [[marzipan pig]]s]]

In [[Belgium]] and the [[Netherlands]], {{lang|nl|marsepein}} ('marzipan') figures are given as [[Sinterklaas]] (Saint Nicholas) presents.

In [[France]], {{lang|fr|massepain}} is the specialty of [[Saint-Léonard-de-Noblat]], a town in [[Limousin]]. It comes in biscuit shape. It is also prepared in [[Gironde]], it is named ''Girondin pudding'' made from hard bread, brown sugar and flavored with raisins soaked in rum.<ref>{{Cite web |title=Les spécialités sucrées en Limousin |url=https://www.visitlimousin.com/decouvrir/specialites-limousines-du-gout/les-specialites-sucrees-en-limousin/ |access-date=2023-11-08 |website=Limousin - Nouveaux Horizons |language=fr-FR}}</ref><ref>{{Cite book |last=Piauton |first=Marilyn |url=https://books.google.com/books?id=F5rY4WNGdjMC |title=France: A Menu Guide for Travellers |date=2005 |publisher=Gremese Editore |isbn=978-88-7301-588-8 |language=en}}</ref>

[[File:Lebensmittel-Marzipan1-Asio.jpg|thumb|{{lang|de|Marzipankartoffeln}}]]
In [[Germany]], it is common to gift marzipan in the shape of a loaf of bread ({{lang|de|Marzipanbrot}}) or in the shape of small potatoes (''Marzipankartoffeln'') during Christmas time. ''[[Stollen]]'' can contain marzipan, and it is often featured as an ingredient in seasonal baked goods, such as ''[[Bethmännchen]]'', ''[[Dominostein]]e'' and other [[Christmas cookie]]s. One traditional new year present is known as a {{lang|de|Glücksschwein}} ('lucky pig'). ''[[Mozartkugel]]n'' are an export of [[Austria]] made of marzipan balls dipped in dark chocolate.

In the United Kingdom, celebratory [[fruitcake]]s are decorated with a layer of marzipan{{snd}}particularly [[Christmas cake]] which is covered with white sugar icing, and at Easter the [[Simnel cake]] contains a layer of marzipan, a further layer decorates the top and is lightly grilled or toasted to colour it. [[Battenberg cake]], which originates in England, is covered in a layer of marzipan.<ref>{{Cite news |first=Felicity |last=Cloake |url=https://www.theguardian.com/lifeandstyle/2016/jan/14/how-to-make-the-perfect-battenberg-cake |title = How to make the perfect battenberg cake|work=[[The Guardian]] |date=2016-01-14}}</ref>

In [[Geneva]], a traditional part of the celebration of {{lang|fr|[[L'Escalade]]}} is the ritual smashing of a chocolate cauldron filled with marzipan vegetables, a reference to a [[Duchy of Savoy|Savoyard]] siege of the city which was supposedly foiled by a housewife with a cauldron of boiling soup.

=== Middle East ===
{{see also|Lauzinaj}}
In [[Syria]], marzipan is known as {{Transliteration|fa|lozina}}, {{Transliteration|fa|lowzineh}} ({{langx|fa|لوزینه}}, derived from {{langx|ar|لوز}} {{Transliteration|ar|lawz}}, 'almond'), or {{Transliteration|ar|marçabén}} (the {{langx|ar|مرصبان}}). It is flavoured with [[orange-flower water]] and shaped into roses and other delicate flowers before being baked. Marzipan can also be made from oatmeal, [[farina (food)|farina]], or semolina.{{sfn|Barer-Stein|1999|p=245}}

For [[Iranian Jews|Jews in Iran]], marzipan fruit is a traditional [[Passover]] treat, replacing biscuits and cakes. According to [[Sephardic Jewish]] custom, friends of the woman giving birth would cook for her and prepare homemade marzipan. This was believed to enhance the mother’s milk and was considered a symbol of purity and good fortune for both mother and baby.<ref name=":02">{{Cite book |title=The Old Sephardi Yishuv in Eretz Israel |publisher=Ben-Zvi Institute for the Study of Jewish Communities in the East; Yad Izhak Ben-Zvi and the Hebrew University of Jerusalem |year=2023 |editor-last=Ben-Naeh |editor-first=Yaron |series=Jewish Communities in the East in the Nineteenth and Twentieth Centuries |pages=374 |language=he |trans-title=היישוב היהודי הספרדי הישן בארץ ישראל |issn=1565-0774 |editor-last2=Held Delaroza |editor-first2=Michal}}</ref>

=== The Americas ===
In [[Latin American cuisine]], marzipan is known by the {{langx|es|mazapán}} and is traditionally eaten at [[Christmas]]. In some Latin American countries, forms of {{lang|es|mazapán}} are made from nuts or seeds other than almonds. In [[Guatemala]], a specialty {{lang|es|mazapán}} from [[Amatitlán]] is made with [[pumpkin seed]] (pepita), rice and sugar.<ref>{{citation|title=Pepitoria |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/pepitoria-2/ |publisher=Slow Food Foundation |work=Arca del Gusto}}</ref> Mexican {{lang|es|mazapán}} is typically made from [[peanut]]s.<ref name=Romero2007>{{cite magazine |id={{ProQuest|373536791}} |last1=Romero |first1=Dubraska |title=El Mazapán, una industria al alza |magazine=Mural |location=Guadalajara, Mexico |date=30 July 2007 |page=18 }}</ref> This peanut paste preparation is used in a commercial Mexican candy called {{lang|es|{{ill|mazapán de la Rosa|es}}}}.<ref>{{Cite web|url=http://www.seriouseats.com/2010/12/marzipan-history-what-is-it-almonds.html|title=What's the Deal with Marzipan?|last=Zalben|first=Lee|date=December 22, 2010|website=Serious Eats}}</ref>

=== Asia ===
In the [[India]]n state of [[Goa]], marzipan ({{lang|pt|maçapão}}) was introduced from Portugal. However, the Goan version uses [[cashew]] nuts instead of almonds. Goan marzipan is used to make [[Easter egg]]s. It is also used to make Christmas sweets in various shapes like fruits, flowers, stars, etc. Similarly, in the city of Mumbai, the East Indians mould their cashewnut-based or almond-based marzipan into different shapes for Christmas and into marzipan eggs, chickens and bonnets for Easter.

In the [[Philippine cuisine|Philippines]] marzipan was brought from Spain, {{lang|es-PH|mazapán de pili}} ([[Spanish language in the Philippines|Spanish]] for 'pili marzipan') is made from [[pili nut]]s.

== History ==
There are two proposed lines of origin for marzipan; they are not necessarily contradictory and may be complementary, as there have always been Mediterranean trade and cooking influences.<ref>{{cite magazine|url=https://archive.aramcoworld.com/issue/200407/arabs.almonds.sugar.and.toledo-.compilation.htm |first=Tor |last=Eigeland |url-status=live |magazine=Aramco World |title=Arabs, Almonds, Sugar and Toledo|access-date=15 October 2024 |archive-date=2013-12-25 |archive-url=https://web.archive.org/web/20131225031510/http://www.saudiaramcoworld.com/issue/200407/arabs.almonds.sugar.and.toledo-.compilation.htm|pages=58–65 |volume =55 |number= 7 – ''Al-Andalus'' special compilation issue|date=2004}}
*First published in: {{cite magazine|url=https://archive.aramcoworld.com/issue/199603/default.htm |first=Tor |last=Eigeland |magazine=Aramco World |title=Arabs, Almonds, Sugar and Toledo |date=May–June 1996 |author-mask=0|pages=32–39 |volume=47 |number=3|ref=none}}</ref> 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]].<ref>{{cite web|url=http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Productos/G/0/Mazapan%20artesano%20de%20Toledo?Language=ES|archive-url=https://web.archive.org/web/20070901161019/http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Productos/G/0/Mazapan%20artesano%20de%20Toledo?Language=ES|url-status=dead|archive-date=2007-09-01|title=Mazapan artesano de Toledo. Gastronomía en Castilla-La Mancha<!-- Bot generated title -->}}</ref>

=== Northeast Mediterranean line ===
[[File:Panforte at a shop in San Gimignano.jpg|thumb|upright|A variation of [[panforte]] with a topping of marzipan at a shop in [[San Gimignano]]]]
Although it is believed to have been introduced to Eastern Europe through the Turks (in {{Transliteration|tr|badem ezmesi}}), and most notably produced in [[Edirne]]), there is some dispute between [[Hungary]] and [[Italy]] over its origin. Marzipan became a specialty of the [[Hanseatic League]] port towns. In particular, the cities of [[Lübeck]] and [[Tallinn]] have a proud tradition of marzipan manufacture. Examples include [[Lübeck Marzipan]], which has [[Protected geographical indication]] (PGI) status.<ref name="Lubecker">[https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=408 EU profile – Lübecker Marzipan] (accessed 7 June 2009).</ref> The city's manufacturers such as [[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 also renowned for its distinctive marzipan production. [[Königsberg marzipan]] remains a special type of marzipan in Germany that is golden brown on its surface and sometimes embedded with [[marmalade]] at its center.{{efn|The main difference from the Lübeck style is that Königsberger Marzipan is browned on the surface and often has marmalade embedded in the centre. In Germany, the siblings of refugees from Königsberg still produce marzipan following traditional recipes. For example, the Gehlhaar confectioners in Wiesbaden (1912/45, seat Königsberg).<ref>{{cite web |title=Startseite Original Königsberger Gehlhaar-Marzipan |url=https://www.gehlhaar-marzipan.eu/ |website=Gehlhaar Marzipan |language=de |id=[Commercial website]}}</ref>}}

=== Iberian Peninsula line ===
[[File:Marzipan fruits at the market.jpg|thumb|left|Fruit-shaped marzipan in baskets at a shop in [[Barcelona]]]]
Another possible geographic origin is the parts of Spain that were known as [[Al-Andalus]]. In [[Toledo, Spain|Toledo]] (850–900, though more probably 1150 during the reign of [[Alfonso VII]]) this specialty was known as ''Postre Regio'' (instead of ''Mazapán''). There are also mentions in the folktale collection, ''[[One Thousand and One Nights]]'' of an [[almond paste]] eaten during [[Ramadan]] and as an aphrodisiac.<ref>[http://www.islamyal-andalus.org/control/noticia.php?id=373 Islamyal.andalus.org] {{webarchive|url=https://web.archive.org/web/20070927010235/http://www.islamyal-andalus.org/control/noticia.php?id=373 |date=2007-09-27 }}.</ref>
Mazapán is Toledo's most famous dessert, often created for Christmas, and has PGI status.<ref name="Toledo">{{multiref2|1=[https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=431 EU Profile — Marzipan Toledo], accessed 7 June 2009.|2={{citation |title=Council Regulation (EC) No 510/2006 'Mazapán de Toledo' |work=Official Journal of the European Union |date=9 November 2007 |url=https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2007:267:0050:0053:EN:PDF |via= ''eAmbrosia'': the EU geographical indications register}} }}</ref> For this, almonds have to be at least 50% of the total weight, following the directives of ''[[Mazapán de Toledo]]'' regulator council.<ref>{{cite web |title=Consejos, comercial-industrial: Mazapan |url=http://www.jccm.es/agricul/paginas/comercial-industrial/consejosreguladores/Mazapan.htm |archive-date=2003-07-27 |archive-url= https://web.archive.org/web/20030727043507/http://www.jccm.es/agricul/paginas/comercial-industrial/consejosreguladores/Mazapan.htm|url-status=dead |language=es |website=Pasarela Digital Única {{!}} JCCM: Sede Electrónica de la Junta de Comunidades de Castilla-La Mancha}}</ref>
Another idea to support this line is the important tradition of another Spanish almond-based Christmas confectionery, the ''[[turrón]]''.

== Variations ==
[[Persipan]] is a similar, but 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.{{sfn|Minifie|1989|p=594}} To control and detect the authenticity of marzipan, [[polymerase chain reaction]] methods can differentiate almonds from substitutes and adulterants at concentrations of less than one percent.<ref>{{cite journal |last1=Brüning |first1=Philipp |last2=Haase |first2=Ilka |last3=Matissek |first3=Reinhard |last4=Fischer |first4=Markus |title=Marzipan: Polymerase Chain Reaction-Driven Methods for Authenticity Control |journal=Journal of Agricultural and Food Chemistry |date=23 November 2011 |volume=59 |issue=22 |pages=11910–11917 |doi=10.1021/jf202484a |pmid=21999195 |bibcode=2011JAFC...5911910B }}</ref> German marzipan is made by grinding whole almonds with sugar and partially drying the paste, and French marzipan (called {{lang|fr|massepain}}) is made by combining ground almonds with sugar syrup.{{sfn|Davidson ''et al''.|2006|p=484}} Some marzipan is flavoured with [[rosewater]]. Spanish marzipan is made without [[Almond#Sweet and bitter almonds|bitter almonds]]. In the United States, bitter almonds are not used in marzipan because the importation of bitter almonds into the country is prohibited by US law, owing to them containing a substance related to [[cyanide]].{{sfn|Mendel|2008|p=288}} Sugar-free marzipan can be made by replacing sugar with polyols such as [[maltitol]].<ref>{{Cite book|title=Advances in Sweeteners|last=Grenby|first=Trevor|publisher=Springer|year=1996|isbn=978-0-7514-0331-2|pages=103}}</ref> Varieties made with other types of nuts are eaten in Latin America, and peanut-based marzipan is the most common variety in Mexico.<ref name=Romero2007/>

In the United States, marzipan is not officially defined, but it is generally made with a higher ratio of sugar to almonds than [[almond paste]].<ref>{{cite web |last1=Landis |first1=Lindsay |title=June Kitchen Challenge: Marzipan |url=https://www.loveandoliveoil.com/2014/05/june-kitchen-challenge-marzipan.html |website= Love and Olive Oil |orig-date=23 May 2014; updated 2017 |date=18 January 2017}}</ref> One brand, for instance, has 28% almonds in its marzipan, and 45% almonds in its almond paste.<ref>{{multiref2|1={{cite web |editor-last1=Lawson |editor-first1=Nigella |title=Marzipan Vs Almond Paste |url=https://www.nigella.com/ask/marzipan-vs-almond-paste |website=Ask Nigella |language=en |date=25 April 2012|ref=none}}|2={{cite web |title=History Of Marzipan |url=https://marzipanlove.com/history-of-marzipan/ |website=Marzipan Love |publisher=Hermine's Old World Confections |id=[Commercial website] |ref=none}}}}</ref><ref>{{cite web |url=https://odense.com/products/#marzipan-nutrition-panel |title=Ingredients & Nutrition Facts in Odensa Marzipan and Almond Paste |website=Odensa}}</ref> 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, [[Lübeck Marzipan]] is known for its quality. It contains 66% almonds.<ref>{{cite web |url=http://www.lubeca-marzipan.de/index.php?PHPSESSID=87d80aec5a2dd2ea1ab36f3442d0ab12&LANG=en&seid=8 |title=Lubeca Lübecker Marzipan-Fabrik – Lübecker Marzipan}}</ref> The original manually produced ''[[Mozartkugel]]n'' are made from green pistachio marzipan.

== Etymology ==
[[File:Fruit shaped marzipan 1410687 nevit.jpg|thumb|right|A bowl containing several fruit-shaped marzipan pieces]]

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 term ''pan'' meaning 'bread' originates in [[Romance language]]s. The origin could be from the Latin term ''{{lang|la|martius panis}}'', which means ''bread of March''. In [[Johann Burchard]]’s ''Diarium curiae romanae'' (1483–1492) the Latin form appears as ''{{lang|la|martiapanis}}''.<ref name="eb17">{{EB1911|inline=1 |wstitle =Marchpane |volume=17 |page=691}}</ref>

The ultimate [[etymology]] is unclear; for example, the Italian word derives from the Latin words "Massa" (itself from Greek {{lang|grc|Μάζα}} "Maza") meaning pastry and "Pan" meaning bread, this can be particularly seen in the Provençal ''massapan'', in Catalan ''massapà'', the Portuguese ''maçapão'' (where 'ç' is an alternative letter for the [[phoneme]] usually expressed by 'ss') and old Spanish ''mazapán'' – the change from 'ss' to 'z' in Latin words was common in old Spanish and the 'r' appeared later. 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 [[Myanmar|Burmese]] city famous for [[Martaban jar|its jars]].<ref name="eb17"/>

The [[Real Academia Española]] suggests the Spanish {{lang|es|mazapán}} is perhaps derived from the Hispanic Arabic {{lang|ar|بسمة}}, {{Transliteration|ar|pičmáṭ}}, from the Greek {{lang|grc|παξαμάδιον}}, {{Transliteration|grc|paxamádion}} ('little cake').<ref>{{cite dictionary |date=2023 |title=mazapán |url=https://dle.rae.es/mazap%25C3%25A1n |dictionary=Diccionario de la lengua española |edition=Tricentenario |publisher=Real Academia Española |language=es}}</ref>

[[File:Ladybug cupcakes.jpg|thumb|[[Cupcake]]s with green [[Icing (food)|icing]] to appear as grass and marzipan shaped as [[Coccinellidae|ladybugs]]]]
Another possible source is from {{langx|ar|موثابان}} {{Transliteration|ar|mawthābān}} 'king who sits still'.<ref>{{cite dictionary |editor1-last=Douglas Harper |title=Etymology of marzipan |date=November 28, 2018 |url=https://www.etymonline.com/word/marzipan#etymonline_v_9666 |language=en |dictionary=Online Etymology Dictionary}}</ref> The Arabic, Latinised as {{lang|la|matapanus}}, was used to describe a Venetian coin depicting an enthroned [[Christ the King]].{{sfn|Patridge|1958}} 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-flavoured marzipan, named (at least proximately) after the box in which it was stored.<ref name="eb17"/>

== Production ==
To produce marzipan, raw almonds are cleaned "by sieving, air [[elutriation]], and other electronic or mechanical devices",{{sfn|Minifie|1989|p=594}} then immersed in water with a temperature just below the boiling point for about five minutes, in a process known as [[Blanching (cooking)|blanching]]. This loosens the almonds' skin, which is removed by passing the almonds through rubber-covered rotating cylinders.{{sfn|''Food Chemistry''|2009|p=881}} They are then cooled, after which they are coarsely chopped and ground, with up to 35% sugar, into [[almond meal|almond flour]].{{sfn|''Food Chemistry''|2009|p=881}} In the traditional production of marzipan raw filler, a similar process is followed: Sweet almonds are scalded, peeled on rubber-covered rolls, coarsely chopped, and then ground with the addition of not more than 35% of sucrose.{{sfn|''Food Chemistry''|2009|p=881}}

The almond flour mixture is roasted and cooled, after which sucrose (table sugar) and possibly a [[Binder (material)|binding agent]] such as starch syrup or [[sorbitol]] are added.{{sfn|''Food Chemistry''|2009|p=881}} It may then be moulded into any shape. Marzipan must be covered in an airtight container to prevent it from hardening and dehydrating. It should be protected from direct light to prevent rancidity of the almond oil, resulting from [[lipid oxidation]].{{sfn|''Food Chemistry''|2009|p=881}}

== Science ==

=== Molecular composition ===
[[File:Benzaldehyde.svg|thumb|[[Benzaldehyde]] is a flavor compound found in almonds.]]
The aroma and flavor of marzipan can in part be attributed to [[benzaldehyde]], which is formed from [[amygdalin]].

=== Physical structure ===
Marzipan is a food [[emulsion]] that contains four phases: a solid phase of suspended particles including almonds and sugars, a suspended air pocket phase formed from incorporated air during mixing, a water phase, and a lipid phase from almond oil.<ref>{{cite journal |last1=Christensen |first1=Jakob |last2=Nørgaard |first2=Lars |last3=Heimdal |first3=Hanne |last4=Pedersen |first4=Joan Grønkjær |last5=Engelsen |first5=Søren Balling |title=Rapid Spectroscopic Analysis of Marzipan—Comparative Instrumentation |journal=Journal of Near Infrared Spectroscopy |date=February 2004 |volume=12 |issue=1 |pages=63–75 |doi=10.1255/jnirs.408 |bibcode=2004JNIS...12...63C |s2cid=94188094 }}</ref> The phases can separate when left alone for long periods of time. It is stabilized by the phospholipids and triglycerides found in the almond cells. The fatty acids found in almonds include saturated fats such as [[stearic acid]] and unsaturated fats such as [[linoleic acid]].<ref>{{Cite web|url=https://www.almonds.com/sites/default/files/content/attachments/aq0100_almond_nutrient_comparison_chart_-_final_-_3_27.pdf|title=Almond Board of California – Almond Composition}}</ref> Emulsifiers can be added during production to increase shelf life.

Marzipan's softness is a balance between the solid and liquid components. It should have a moisture content of less than 10%.<ref>{{Cite book|url=https://books.google.com/books?id=Ui3UBwAAQBAJ&q=rheology+of+marzipan&pg=PA104|title=Snack Food|last=Booth|first=R. Gordon|date=2012-12-06|publisher=Springer Science & Business Media|isbn=978-1-4613-1477-6|language=en}}</ref>

== See also ==
{{portal|food}}
<!-- Please keep entries in alphabetical order & add a short description [[WP:SEEALSO]] -->
{{Div col|colwidth=30em}}
* [[Aboukir almonds]] – marzipan-covered almonds originating in [[Abu Qir]]
* [[Cassata]] – a multi-layered Sicilian sponge cake covered in marzipan
* [[Frangipane]] – an almond-flavored pastry cream
* [[Halva]] – Some types are made from [[tahini|sesame paste]] or sunflower seed, butter and sugar
* [[Hübner Haus]] – Site of a former famous marzipan factory and pastry shop in [[Hamburg]], [[Germany]]
*  [[List of almond dishes]]
{{div col end}}<!-- please keep entries in alphabetical order -->

==Notes==
{{notelist}}
{{EB1911|wstitle=Marchpane |volume=17|ref=none}}

== References ==
{{Reflist|30em}}

== Works cited ==
* {{cite book|last=Barer-Stein|first=Thelma|title=You Eat What You Are: People, Culture and Food Traditions|date=1999|publisher=Firefly Books|isbn=1-55209-365-4|url-access=registration|url=https://archive.org/details/youeatwhatyouare00bare}}
* {{cite book|title=Food Chemistry |last1=Belitz |first1=Hans-Dieter |last2=Grosch |first2=Werner |last3=Schieberle |first3=Peter |date=2009 |publisher=Springer |isbn=978-3-540-69933-0|ref={{sfnref|''Food Chemistry''|2009}} }}
* {{cite book|author1=Davidson, Jane L. |author2=Davidson, Alan |author3=Saberi, Helen |author4=Jaine, Tom |title=The Oxford companion to food |publisher=[[Oxford University Press]]|location=Oxford |date=2006|isbn=0-19-280681-5|ref={{sfnref|Davidson ''et al''.|2006}} }}
* {{cite book|last=Mendel|first=Janet|title=Cooking from the Heart of Spain |publisher=[[Frances Lincoln Publishers]]|date=2008|isbn=978-0-7112-2873-3}}
* {{cite book|last=Minifie|first=Bernard W.|title=Chocolate, Cocoa, and Confectionery: Science and Technology|publisher=[[Springer Verlag|Springer]]|location=Berlin|date=1989|isbn=0-8342-1301-X}}
* {{cite dictionary|last=Patridge|first=E.|title=marchpane|dictionary=Origins: A short etymological dictionary of the modern English |date=1958 |publisher= Routledge |location=London|page=380}}

== External links ==
{{EB1911 poster|Marchpane}}
* Curwin, David (9 February 2007). [https://www.balashon.com/2007/02/marzipan.html "Etymology of ''marzipan''"] {{in lang|en}}. ''Balashon: Hebrew Language Detective'' – a discussion of various etymologies
* [https://www.germanfoodguide.com/marzipan.cfm "Marzipan"] {{in lang|en}}. ''German Food Guide & Directory''
* [https://www.mazapan.es/historia.php "Origenes del Mazapán"] {{in lang|es}}. {{lang|es|Mazapan, el dulce de Navidad}} [''Marzipan, the Christmas sweet'']
* [https://archive.today/20130108031216/http://www.shakedtavor.co.il/home/doc.aspx?mCatID=23175 Marzipan museum]

{{Nut confections}}

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[[Category:Marzipan| ]]
[[Category:Candy]]
[[Category:Christmas food]]
[[Category:Christmas in Spain]]
[[Category:Christmas in Germany]]
[[Category:Estonian cuisine]]
[[Category:German confectionery]]
[[Category:Italian confectionery]]
[[Category:Mexican desserts]]
[[Category:Portuguese confectionery]]
[[Category:Sinterklaas food]]
[[Category:Spanish confectionery]]
[[Category:Swiss confectionery]]
[[Category:Food paste]]
[[Category:Almond desserts]]