History of Mazapan from Toledo, Spain

History

     Mazapan is a popular treat in Spain, the Netherlands, Sweden, and even Goa, served primarily as a Christmas dessert and gift. In the UK, mazapan is typically used in fruitcakes, while traditional Swedish princess cake has a layer of mazapan on top. In Toledo, mazapans are sold year-round by cloistered nuns that seclude themselves from the public eye, which makes it so the customer cannot see the person selling them cookies.

     The origin of mazapan is uncertain as some believe it comes from Italy, while others assert that it stemmed from a German baker. However, the most recognized version is from the nuns of The Convent of San Clemente in Toledo, following the Battle of Las Navas de Tolosa in 1212. The locals were suffering from famine, and the nuns made a paste with almonds and sugar to feed them. Subsequently, the tasty treat became a staple and is now one of Spain's most popular foods.

     Today, mazapan is made from an almond paste which can vary in size, colors, and design. Some are painted bright colors and shaped to resemble fruit. However, in Toledo, mazapan is commonly animal-shaped, sometimes filled with egg yolk, fruits, or sweet potatoes, and almost always left white. Most commonly, mazapans are shaped into pigs and bears, but they have also been shaped into large statues including one of Don Quixote. More practical uses include birthday, wedding, and Christmas treats.

Recipe

Prep Time: 20 min 
Freeze Time: 1 hour 
Total Time: 1 hour 20 min

Ingredients:

• 1 cup ground almonds
• 2 cups powdered sugar
• 1 tbsp corn syrup
• 1/4 teaspoon almond extract
• 1 1/2 tablespoons of water

Instructions:

1. Sift almonds and powdered sugar in large mixing bowl until pillowy, off-white powder.
2. Separately mix almond extract and corn syrup, then add to dry ingredients.
3. Add water gradually, working mixture until dough like. As dough thickens, use hands to mix.
4. Roll dough into log and wrap in freezer bag. Freeze for an hour. 
5. If you want them warm: when ready to serve, cut mazapan into 1 inch shapes. Place on cookie sheet 2 inches apart. Bake on 350°F for 8-10 minutes.

Analysis

When researching, I found it really intriguing to see the different variations and styles that people incorporate into their mazapans. The animal shapes and bright colors of the fruit themed ones especially interested me, and I'd like to try to add some creativity of my own to my next batch. I also found it interesting how mazapans started off as something quickly put together to feed the starving, but ended up becoming very popular in many locations.

When freezing my mazapan, I found that one hour still left the dough very soft in the middle. I had to put it back in the freezer for another 30 minutes until it was solid enough. I also preferred mine with some extra chopped almonds and a dash of vanilla extract.