Marzipan

Generality

Marzipan is a sweet paste to model, made from almond flour, egg white and sugar.

It is a pastry based dough, used in the production of characteristic, pre-formed, flavored and colored sweets, or as a coating for other even more complex preparations (cakes, dishes, etc.).
Marzipan is typical of southern Italy, in particular of Sicily; not surprisingly, the etymology of the term leads back to an Arabic noun probably naturalized following the long Islamic dominion of the island. In these areas, marzipan is also known as "Frutta di Martorana", since the most popular marzipan sweets are undoubtedly the fruit-shaped ones (typical of the Church of Santa Maria dell "Ammiraglio or of Martorana).

Composition per 100g of Marzipan

Nutritional values ​​(per 100 g of edible portion)

Edible part 100% Waterfall 10.9g Proteins 11.0g Prevailing amino acids - Limiting amino acid - Lipids TOT 21.8g Saturated fatty acids 1.8g Monounsaturated fatty acids 14.5g Polyunsaturated fatty acids 5.5g Cholesterol 0.0mg TOT Carbohydrates 53.9g Starch 7.5g Soluble sugars 46.4g Ethyl alcohol 0.0g Dietary fiber 4.7g Soluble fiber - g Insoluble fiber - g Power 442.3kcal Sodium 29.5mg Potassium 459.0mg Iron 1.7mg Football 98.4mg Phosphorus 217.5mg Thiamine 0.09mg Riboflavin 0.30mg Niacin 1.66mg Vitamin A 0.0RAE C vitamin 0.0mg Vitamin E 11.12mg

The consumption of marzipan is concentrated in the Lenten and Easter period; moreover, in Sicily, it is often used in funeral commemorations.

Recipe for Marzipan

The production of marzipan is anything but complex, even if - as often happens in the most basic recipes - the details make the difference.

Ingredients for BASE Marzipan

• peeled almonds 125g
• icing sugar 125g
• 1 egg white.

NB. It is also possible to add aromas such as: essence of almonds, rose water, vanillin, etc.

Procedure for BASE Marzipan

• Cool the almonds in the freezer and grind them finely (as much as possible!!!);
• add the icing sugar and the egg white, then knead.
• At this point, as needed, it is possible to color the marzipan mixture by adding a few drops of liquid pigment.

Nutritional Characteristics

Marzipan is a highly caloric sweet dough. The prevalence of total energy is of a carbohydrate nature (sucrose), but the contribution of lipids (mainly monounsaturated) is NOT much lower. On the contrary, proteins are less significant. Cholesterol is absent and fibers are very abundant.
As for the mineral salts, marzipan is rich in potassium and calcium, while with regard to vitamins, excellent concentrations of vit. AND.
Marzipan is a completely unsuitable food for the usual diet. Moreover, it cannot be integrated into the low-calorie diet aimed at reducing overweight, and should also be excluded in the case of metabolic diseases such as type 2 diabetes mellitus and triglyceride hyperlipemia.

We remind you that the high percentage of sucrose is potentially harmful for the integrity of the dental enamel.



Marzipan - Recipe

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