Iberian Peninsula line
How does the US define marzipan?
Marzipan
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 Toledo's 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.