This is a sponsored post.
Discover the history and significance of marzipan from Toledo, Spain, including what it’s made of, where it originated, and what kinds of recipes it can be used for.
A popular sweet treat made from almonds, sugar, egg whites and syrups, marzipan is eaten all over the world, especially at Christmas time. In the ancient city of Toledo (the entirety of which has been designated a Unesco site) in the Castilla-La Mancha region of central Spain, however, marzipan isn’t just reserved for the festive season. Here, the finest Spanish marzipan is enjoyed on a daily basis in the form of traditional marzipan sweets.
Tours to Toledo often focus on the town’s history of marzipan making, including visits to the city’s most iconic marzipan manufacturers.
Is Toledo famous for marzipan?
Toledo has developed a fine reputation for its marzipan. If you enjoy sampling traditional Spanish food, marzipan is a must when in Toledo.
Established in 1856, Santa Tome is one of Toledo’s original marzipan manufacturers. Based in the Old Town, this traditional marzipan maker is thought to produce around 40 tons of marzipan every year.
Who brought marzipan to Spain?
Many countries purport to be the birthplace of marzipan, with Toledo being no different. It’s thought that marzipan grew popular in Toledo back in the 8th Century, when Spain was under Arab rule. As both a halal and kosher dish, marzipan was suitable for consumption by the city’s multi-faith community of Christians, Muslims and Jews. Apparently, the word “marzipan” was derived from the Arab word, “mautha-ban” which means seated king – an image of which was printed onto each block of marzipan.
Additionally, legend states that after the Battle of Las Navas de Tolosa in 1212, Spain was hit by famine, including wheat shortages. After observing an abundance of almonds and sugar, nuns from the Convent of San Clemente, near Toledo, started combining the two ingredients into a paste which was used to feed the hungry. Today, Toledo has become almost synonymous with its marzipan.
What is in marzipan from Toledo?
Marzipan from Toledo is made using a combination of almonds, white sugar and egg yolks or whites, mixed and kneaded to a dough, and baked. Some recipes – like that of Santa Tome – also call for the addition of honey.
After baking, the marzipan is often covered with almonds or pine nuts.
While some marzipan recipes in other parts of the world – like Germany and Italy, for example – use sweet or bitter almonds, many of the recipes used to make marzipan from Toledo use only whole almonds.
How is marzipan from Toledo enjoyed?
Traditionally, marzipan from Toledo is baked into blocks studded with almonds or pine nuts, or shaped into marzipan sweets, often resembling colourful fruits.
While marzipan can be found all world-over, there’s no denying the lure of marzipan from Toledo, believed by many to be the birthplace of this universally loved sweet treat. If you’ll be visiting the city for a holiday, be sure to sample this local delicacy!
Have you ever tasted marzipan from Toledo? Where did you try it, and how was it served? Let me know by leaving a comment below.
This is a sponsored post.