Marzipan Marzipan is a confection consisting primarily of sugar or honey and almond meal, sometimes augmented with almond oil or extract. It is often made into sweets; common uses are marzipan-filled chocolate and small marzipan imitations of fruits and vegetables. It is also rolled into thin sheets and glazed for icing cakes, primarily birthday and wedding cakes and Christmas cakes. This use is particularly common in England, on large fruitcakes. Marzipan (or almond paste) may also be used as a cake ingredient, as in stollen. In some countries, it is shaped into small figures of animals as a traditional treat for New Years Day. Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season. Traditional Swedish Princess Cake is typically covered with a layer of marzipan that has been tinted pale green. History There are proposed two lines for its origin; they are not necessarily contradictory and may be complementary, as there have always been Mediterranean trade and cooking influences. 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). 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. Northeast Mediterranean line Although it is believed to have originated in Persia (present-day Iran) and to have been introduced to Europe through the Turks (badem ezmesi in Turkish, and most notably produced in Edirne), 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 citys manufacturers like 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 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 marmelade at its center. In Sicily it was (1193) known as panis martius or marzapane, i.e., March Bread. Iberian Peninsula line Another possible geographic origin is in Spain, then known as Al-Andalus. In Toledo (850-900, though more probably 1150 during the reign of Alfonso VII) this specialty was known as Postre Regio (instead of Mazapán) 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. Mazapán is Toledos most famous dessert, often created for Christmas, and has PGI status. Almonds have to be at least 50% of the total weight, following the directives of Mazapán de Toledo regulator counseil. Another idea to support this line is the important tradition of another Spanish almond-based Christmas confectionery, the turron. Under EU law, marzipan must have a minimum almond oil content of 14% and a maximum moisture content of 8.5%. Optional additional ingredients are rosewater, honey, pistachios, preservatives, and sometimes hazelnut. In the U.S., marzipan is not officially defined, but it is generally made with a higher ratio of sugar to almonds than almond paste. One brand, for instance, has 28% almonds in its marzipan, and 45% almonds in its almond paste. 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, Lübecker Marzipan is known for its quality. It contains 66% almonds. The original manually produced Mozartkugeln are made from green pistachio marzipan.
Posted on: Fri, 30 May 2014 01:17:31 +0000
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