Marzipan

I feel it is my duty as fellow food lover to explain marzipan to you. Many people in the US are not familiar with this delectable treat so here it goes. Marzipan is almond paste, meaning almonds are ground finely until they form a paste. Sugar is added to give it sweetness. Europeans have used marzipan for eons to enrich any type of dessert, be it cakes, cookies, pastries or even chocolates. My family uses it often to make marzipan cake, which I have yet to master myself.

Austria is famous for its Mozartkugeln, which are chocolate truffles filled with nougat and marzipan. They are named after Mozart because they originated in Salzburg, Mozart’s hometown. If you ever visit Austria, you must try the Mozartkugeln (they are rich so buy a small box just to sample).

Marzipan is very versatile and makes many appearances in the form of marzipan animals, fruit and other cute shapes. In Europe it is customary to give little marzipan pigs on New Year’s Eve that are supposed to bring good luck in the new year (along with the chimney sweepers and horse shoes, in case you didn’t know).

If you buy marzipan as a gift or bake with it, make sure you ask your intended taster or gift recipient if he/she is allergic to nuts since marzipan is made from almonds.

Pictured here are various uses for marzipan.

Marzipan potatoes (not real potatoes)

Dominos (biscuit, gelatine, marzipan) 

Stollen (fruit loaf with marzipan) 

Marzipan covered in dark chocolate 

Mozartkugel (Austrian tradition) 

Marzipan fruit (just the shape) 

Marzipan animals