Abstract
What are the ingredients of Marzipan?
Marzipan
Pan de Cádiz Marzipan Princess Cake Marzipan Marzipan
Pan_de_Cádiz-Abstract Marzipan-Iberian_Peninsula_line Princess_Cake-Variations Marzipan-Southern_Europe Marzipan-Northern_Europe
Pan de Cádiz or turrón de Cádiz is a large marzipan confection from Cádiz, Spain. "Pan" means 'bread' in Spanish, a name which the dish probably acquired due to its appearance as a rectangular bread. There are many different recipes, but the basic ingredients are always marzipan and candied fruit. It was invented in the 1950's by the pastry chef Antonio Valls Garrido, who first sold the dish in his pastry shop Viena. The origins of the dish may lie in the marzipan rolls with fruit made in Cádiz during the nineteenth century. It is most often eaten during Christmas. 
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. 
Variants with other colours of marzipan are occasionally called "prinstårta" (Prince Cake) for yellow marzipan and "operatårta" (Opera Cake) for red or pink marzipan. 
Around the world. Southern Europe. In Italy, particularly in Palermo, marzipan (') is often shaped and painted with food colorings to resemble fruit—'—especially during the Christmas season and on ' (All Souls' Day) on November 2. May 9 and 10 are also special days for eating marzipan in Sicily. In Portugal, where the confection has been made by nuns since olden times, traditional marzipan (') fruit-shaped sweets made in the Algarve region are a very common sweet. There are other regions, as Toledo in Spain in which marzipan is shaped into simple animal shapes, and usually filled in with egg yolk ("") and sugar. In Greece and Cyprus, marzipan is made in a variety of shapes and sizes and is almost always left white. In the islands of the Aegean in particular, white marzipan is considered a wedding treat and is served to guests at wedding feasts.  
In the Netherlands and Belgium, Marzipan figures are given as presents to children during Saint Nicholas's Eve. In Germany, it is common to give marzipan in the shape of a bread, which is called "Marzipanbrot" during christmastime and shaped as small potatoes (Marzipankartoffeln). Also know but not very common are pigs as new year presents, known as a "" (""). In Norway it's common to eat marzipan shaped as pigs for Christmas, and shaped as eggs for Easter. In Geneva, a traditional part of the celebration of L'Escalade is the ritual smashing of a chocolate cauldron filled with marzipan vegetables, a reference to a Savoyard siege of the city which was supposedly foiled by a housewife with a cauldron of boiling soup. 