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Marzipan is a confection consisting primarily of sugar and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into sweets ; common uses are chocolate -covered marzipan and small marzipan imitations of fruits and vegetables.
Though both marzipan and almond paste are made from ground almonds, there's actually a pretty big difference between the two. Marzipan is more of a ready-to-eat confection, while almond paste has ...
Almond paste, on the other hand, is made from two parts nuts to one part sugar, resulting in a less sweet product that has a looser texture due to their being less sugar to bind it together.
Marzipan, made from almonds, with the addition of sugar and sometimes egg whites, [15] is used as a center-fill in confections, or hardened to serve as a candy itself. Peanut butter [16] Sunflower butter; Tahini is a paste made from ground, sesame seeds [17] prominent in North African, Greek, Turkish and Middle Eastern cuisine.
Almond butter – Nut butter made from almonds; Almond paste – Filling made from almonds and used in pastries; Cashew butter – Food spread made from baked or roasted cashews; Lotus seed paste – Chinese dessert ingredient; Marzipan – made from almonds, with the addition of sugar and sometimes egg whites, [11] it is used as a filling for ...
In most modern versions, marzipan or almond paste is used as a filling, with a layer laid in the middle of the mix before the cake is cooked, and as decoration on top. [12] Most recipes require at least 90 minutes of cooking, and advise using several layers of baking parchment to line the tin, and sometimes brown paper wrapped around the ...
It is similar to marzipan but, instead of almonds, is made with apricot or peach kernels. [2] Persipan consists of 40% ground kernels and 60% sugar . The kernels have a strong bitter flavour caused by the presence of amygdalin , a toxic cyanogenic glycoside which has to be detoxified before the kernels can be used.
While marzipan has been produced in Central Europe since the Middle Ages, the product typically contained a large amount of sugar, with only a small amount of almond mixed in. This was largely due to there being only a limited supply of almonds, as they are not grown in the area and had to be imported.