Marzipan and artisan cakes

Marzipan is the soul of Christmas, and at E. Candela Espí we craft it using only the finest raw ingredients. We turn each little figurine into a true delight. Flavors are presented in “boxes of sensations” or in empanadillas with a creamy egg yolk filling.

Marzipan is a delicious sweet that has become quite popular worldwirde, and specifically in Toledo, it is a classic treat during the Christmas season. Originally made with almonds, sugar, and egg, it can, however, be customized to suit all tastes. In fact, various countries prepare it with different ingredients and methods.

Stay with us to learn about the origin of this popular sweet, as well as its preparation and the varieties that exist around the world.

Origin of marzipan

Although there is a large amount of information related to the origin of marzipan, there are also many legends about it. However, the most reliable historical reference dates back to the year 1512 in the city of Toledo.

One of the most credible and popular legends traces its roots to Persia. According to this account, marzipan was introduced to the European continent from the south during the Muslim invasion of the 8th century, specifically in the Iberian Peninsula.

The legend also says that marzipan entered from the east through the "Pilgrims" and the "Crusaders". According to Don Clemente Palencia Flores, who once served as rhe municipal archivist in the city of Toledo, it seemed logical to him that marzipan might have been first made in the Convent of San Clemente in Toledo.

This would have happened after the Battle of Las Navas de Tolosa, around the year 1212 (about 300 years before the recorded information from 1512). Another theory claims that marzipan was created in the city of Sicily in a monastery. However, the origin that attracts many people is the idea that it was inspired by a Greek dessert made with honey and almonds.

How is marzipan made?

Marzipan is made with ground almonds and sugar, usually in equal parts. There are many recipes for making marzipan, and some indicate that other ingredients should be added to help the sugar and almonds blend more smoothly.

These ingredients include egg white, a little honey, and water, mixing everything together until the result is perfectly balanced. You also have the option of making it with sugar syrup.

To prepare it, use the same amount of almonds (raw and peeled) and sugar. Mix and grind them until you obtain a smooth, uniform paste without lumps. Then let it rest and shape it as desired. Finally, bake it at 180ºC (350ºF) for few minutes.

Types of marzipan

You should know that there are different types of marzipan, which vary mainly depending on the region or country where they are made and the ingredients added to each one.

Colombian Marzipan

This type of marzipan is made with sugar and powdered milk. In some cases, food coloring may also be added.

Philippine Marzipan

This marzipan is made with "Pili nuts".

Amatitlán Marzipan

Made in Guatemala, this variety has been quite famous since around the 19th century. It is prepared using pumkin seeds, as well as rice and sugar.

Mexican Marzipan

One of the most popular types of marzipan, also known as peanyut marzipan. It is mainly made in the Yucatán Peninsula and, as in Guatemala, it is prepared with pumpkin seeds.

Peruvian Marzipan

In this country, it is made in a different way, using a similar dough known as "Maná", which is shaped into fruit-like bites and used to decorate cakes.

Venezuelan Marzipan

In Venezuela, people usually prepare it with sugar and cashew nuts. The typical place for this sweet is the state of Bolívar.

How to make homemade marzipan?

Next, you will learn step by step how to prepare Toledo-style marzipan, which takes about 18 minutes to make. The mixture is made with sugar, egg, and almonds, and the ingredients you'll need are as follows:

  • 1 egg white, preferably medium-size
  • 1 egg yolk
  • Icing sugar (250g)
  • 250g of raw almonds (must be ground)
Preparation
  • If you have the tools to grind the almonds at home, it will be much better. You could use a powerful blender or a Thermomix, which will help the mixture absob less liquid and stay much freshe.
  • Make sure the sugar and almonds have the same weight, and mix them together.
  • Add the egg white and start mixing or kneading by hand until you see a moldable dough forming. If you have a Thermomixm, this can be done easily using the kneading function.
  • The dough should stick to your hands, but onlly silighttly. If it turns out too sticky, it means it has too much egg white. In that case, you just need to add a bit more sugar and almonds (in equal parts),
  • If the dough is a bit dry, you can add a little water. You'll notice it's dry if the dough cracks when you try to shape it.
  • Wrap the dough in plastic wrap and let it rest for at least half an hour; this will allow it to hydrate.
  • When the dough is in perfect condition, all you need to do is make a few cuts and shape it as you prefer. If you have molds, you can use them to create different shapes.
  • Now you need to form a cylinder of your preferred size or thickness. Then roll out a piece of your marzipan with a rolling pin.
  • The marzipan should be completely even, and then you must place it on a baking tray (if you can use some type of non-stick paper, even better).
  • Then make a few cuts with your knife, brush it with egg yolk, and it will be ready for the oven.
  • Once it is baked, you should let it cool, as it is very fragile while hot.
Marzipan and artisan cakes

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