The appearance of the Marzipan takes place in XI century, between years 850 and 900, although its disclosure delayed until two centuries later. In 1150 (reigning Alfonso VII) a paste of sugar and honey is mentioned as "Dessert Regio" in the gastronomic description that the chroniclers of the time do.
However, the first recipe of marzipan known data of 1525. In 1615 appears a first ordinance in reference to the manufacture of marzipan which indicated that these should be Valencia almonds and white sugar, and not Otherwise ".
The legend tells that it was the nuns of San Clemente convent who invented the marzipan, when the city was besieged by the Arabs and there was great need of food so that with almond and sugar crushed with a club made a "mace bread" .
According to the report and the regulations, Toledo's marzipan is the thin and compact mass resulting from the mixing or kneading of raw almonds, peeled and ground, with sugar in its different classes, which is used as the base of a variety of typical sweets in Toledo.
In Toledo, thanks to the Arab and Hebrew heritage, as well as to the good pastry shop of the nuns' convents, also began to make a sweet almond and sugar.
In the case of a sweet as tasty and nutritious as the marzipan, the countries claim their origin.
The production point of the mayor's marzipan is located in the city of Toledo and localities: Sonseca, Ajofrín, Gálvez, La Mata ...
Toledo's marzipan is protected by the qualification by the Ministry of Agriculture as "Denomination of Origin".