![]() In Syria, marzipan (known as لوزینه lozina, lowzineh), or Marçabén (مرصبان) (Arabic word derived from lawz = "almond") is flavoured with orange-flower water and shaped into roses and other delicate flowers before they are baked. 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. Battenberg cake, which originates in England, is covered in a layer of marzipan. In the United Kingdom, celebratory fruitcakes are decorated with a layer of marzipan- particularly Christmas cake which is covered with white sugar icing, and at Easter the Simnel cake contains a layer of marzipan, a further layer decorates the top and is lightly grilled or toasted to colour it. Mozartkugeln are a famed export of Austria made of marzipan balls dipped in dark chocolate. One traditional new year present is known as a Glücksschwein ("lucky pig"). ![]() Stollen can contain marzipan, and it is often featured as an ingredient in seasonal baked goods, such as Bethmännchen, Dominosteine and other Christmas cookies. In Germany, it is common to gift marzipan in the shape of a loaf of bread ( Marzipanbrot) or in the shape of small potatoes ( Marzipankartoffeln ) during Christmas time. In Belgium and the Netherlands, ‘’marsepein‘’ (‘’marzipan’’ figures are given as Saint Nicholas's presents. Western and Central Europe Moulded marzipan pigs Traditional Swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green or pink. In Maiasmokk café in Tallinn, Estonia, there is a small museum dedicated to the history and manufacture of marzipan. It is also used in a large variety of cakes and confectioneries unrelated to the holidays, including træstammer, gåsebryst, and napoleonshatte, and as an ingredient in remonce-filling for Danish pastry. In Denmark, Sweden and Norway, it is customary to snack on marzipan pigs around Christmas, marzipan shaped as eggs around Easter, and kransekage on New Year's Eve. In Malta, marzipan is used as a filling in the traditional Maltese Easter treats called Figolla. In the islands of the Aegean in particular, white marzipan is considered a wedding treat and is served to guests at wedding feasts. In Greece and Cyprus, marzipan is made in a variety of shapes and sizes and is almost always left white. There are other regions, as Toledo in Spain in which marzipan ( mazapán) is shaped into simple animal shapes, and sometimes filled in with egg yolk ( yema) and sugar. In Portugal, where the confection has been traditionally made by nuns, marzipan ( maçapão) is used to make fruit-shaped sweets in the Algarve region in particular it is a very common sweet, where it is shaped like fruits and filled with Fios de ovos. May 9 and 10 are also special days for eating marzipan in Sicily. In Italy, particularly in Palermo, marzipan ( marzapane) is often shaped and painted with food colourings to resemble fruit- Frutta martorana-especially during the Christmas season and on Il Giorno dei Morti ( All Souls' Day) on November 2. In Spain, marzipan is a traditional Christmas dessert (mazapán), although in Toledo, where the first written reference of this product dates back to 1512, it is eaten all year round. The Geographical indications and traditional specialities in the European Union recognize two marzipans in Europe: one in Toledo (Spain) and one in Lübeck (Germany). Around the world A marzipan map of the European Union made by the Budapest Marzipan Museum, commemorating the induction of Hungary into the union in 2004 Europe Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season. ![]() In some countries, it is shaped into small figures of animals as a traditional treat for New Year's Day or Christmas. Marzipan may also be used as a baking ingredient, as in stollen or banket. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and Christmas cakes. It is often made into sweets common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. Marzipan is a confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. ![]()
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