Eat Marzipan and Celebrate National Marzipan Day January 12th, 2009!

Fill your Cooking and Eating European Marzipan needs here

Although it is believed to have originated in Persia (present-day Iran) and to have been introduced to Europe through the Turks, there is some dispute between Hungary and Italy over its origin. Marzipan became a specialty of the Baltic Sea region of Germany.

In particular, the city of Lübeck has a proud tradition of marzipan manufacture (Lübecker Marzipan).
The city's manufacturers like Niederegger still guarantee their Marzipan to contain two thirds almonds by weight, which results in a juicy, bright yellow product.







This Niederegger marzipan 'long' bar is flavored with strawberry and chili covered in dark chocolate. They also have a cranberry marzipan. Lubeck has gone wild. Carstens is another good Lubeck marzipan company.
Another possible geographic origin is Toledo, Spain (850-900, though more probably 1150 during the reign of Alfonso VII, then known as Postre Regio instead of Mazapán) and Sicily (1193, known as panis martius or marzapane, i.e. March Bread). In both cases, there is a reason to believe that there is a clear Arabic influence for historical reasons (both regions were under Muslim control) and there are also mentions in The Book of One Thousand and One Nights of an almond paste eaten during Ramadan and as an aphrodisiac.
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. In Toledo, Mazapán is also one of the city's products. Almonds have to be at least 50% of the total weight, following the directives of Mazapan de Toledo regulator counseil

Sweden and Finland also refer to a marzipan that contains 50% ground almonds, a much higher quality than regular marzipan.

Danish Marzipan maker Anthon Berg uses pairings like plum and maderia to make it's already fantastic melt in your mouth marzipan truly sublime. I don't know what the difference is with these pattys or if it's the same formula as in their regular bars. It tastes different to me. Upon reflection I would guess it the fruity filling that keeps the marzipan softer. So so that you can swish it around in your mouth right after you take a bite-before you have even chewed it!

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