The origin of the marzipan in Toledo is attributed to the nuns of the San Clement convent; when the Arabs besieged the city, the famine took possession of the people so these religious made use of their food store to try to relieve these needs. The unique products that they had stored were almond and sugar, and with these foods their made a dough which after its cooking they obtained the marzipan. Marzipan is the most well known sweet from Toledo, both inside and outside of the city.

Marzipan from Toledo is the fine, compact dough resulting from the mixture or kneading of raw almonds, peeled and ground, with sugar of different kinds, which is used as a base for a collection of traditional Toledo sweets os.

Now days, marzipan is a typical food at Christmas time, the tradition and its delicious taste have made of this sweet figure modelling the typical homemade candy of Toledo.

ANGUILA > Marzipan from Toledo moulded in the form of eels and baked in the oven. The marzipan is filled with different confectionery products (yolk, sweet potato, candied fruit and/or “angel hair” (long, sweet strands of vermicelli) and decorated on the outside with whipped egg white, candied fruit and other confectionery products.

DELICIAS > “Delicia” shape, filled with a preparation of candied yolk, coated or covered with “pasta de delicia” (prepared from marzipan mixed with eggs) and baked.

EMPIÑONADAS > Marzipan from Toledo, possibly mixed with egg white, moulded, covered with peeled pine nuts and baked.

MARQUESAS > Marzipan from Toledo whipped with egg and rich flour in starch until obtaining a whipped dough that is poured onto a paper container or box and then is baked or cooked. The content of the starch must not be over 8.5% of the dry extract.

Master Craftsmen