Marzipan

Generality

Marzipan is a sweet dough to shape, composed of almond flour, egg whites and sugar.

It is a pastry based dough used in the production of characteristic sweets, preformed, flavored and colored, or as a coating for other, even more complex preparations (cakes, dishes, etc.).

Marzipan is typical of southern Italy, especially in Sicily; not by chance, the etymology of the term leads back to an Arab noun probably born after the long Islamic domination of the island. In these areas, marzipan is also known as " Frutta di Martorana ", as the most common marzipan sweets are certainly those in the shape of fruit (typical of the Church of Santa Maria dell'Ammiraglio or Martorana).

Composition for 100g of Marzipan

Nutritional values (per 100 g of edible portion)

Edible part				100%
water				10.9g
Protein				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 Lent and Easter period; furthermore, in Sicily, it is often used in funerary commemorations.

Recipe for Marzipan

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

Ingredients for the Marzapane BASE

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

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

Procedure for the Marzapane BASE

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

Nutritional Features

Marzipan is a highly caloric sweet dough. The prevalence of total energy is glucidic in 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 far as mineral salts are concerned, marzipan is rich in potassium and calcium, while vitamin concentrations are characterized by excellent concentrations of vit. IS.

Marzipan is a completely unsuitable food for customary nutrition. Moreover, it cannot be integrated into the low-calorie diet aimed at reducing overweight, and it 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 to the integrity of dental enamel.