Uses of Marzipan

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

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.

Jane Levi

  1. Mason, Laura. Sugar-Plums and Sherbet: The Prehistory of Sweets. Totnes, U.K.: Prospect, 2004.
  2. Rodinson, Maxime, A. J. Arberry, and Charles Perry. Medieval Arab Cookery. Totnes, U.K.: Prospect, 2001.
  3. Storer, E. The Complete Book of Marzipan. London: Maclaren and Sons, 1969.
  4. Unger, Friedrich, and Priscilla Mary Iōğin. A King’s Confectioner in the Orient. London: Kegan Paul, 2003.