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Uses of Marzipan
Published 2015
Marzipan is a crucial ingredient in numerous cakes and breads, from German stollen to Danish Kransekage, as well as being a filling for pastries. See stollen. It is also formed into quite specific sweets and cakes, many of which are traditional for special occasions or festive times of year.
See also cake decorating; flower waters; germany; and nuts.
Jane Levi
- Mason, Laura. Sugar-Plums and Sherbet: The Prehistory of Sweets. Totnes, U.K.: Prospect, 2004.
- Rodinson, Maxime, A. J. Arberry, and Charles Perry. Medieval Arab Cookery. Totnes, U.K.: Prospect, 2001.
- Storer, E. The Complete Book of Marzipan. London: Maclaren and Sons, 1969.
- Unger, Friedrich, and Priscilla Mary Iōğin. A King’s Confectioner in the Orient. London: Kegan Paul, 2003.
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