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Mazapan de Toledo and its history

The appearance of the Mazapán takes place in century XI, between years 850 and 900, although its disclosure is delayed until two centuries later. In the year 1150 (reigning Alfonso VII) a paste of sugar and honey as "Dessert Regio" in the gastronomic description that the chroniclers of the time are made.

However, the first known marzipan recipe dates back to 1525. In 1615 a first ordinance appears in reference to the manufacture of marzipan which indicated that they should be "almonds of Valencia and white sugar, not otherwise".

The legend tells that it was the nuns of the convent of San Clemente who invented the marzipan, when the city was besieged by the Arabs and there was great need for food so that with almond and sugar crushed with a club made a "mace bread" .

As stated in the regulations, the Mazapan of Toledo 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 basis of a variety of typical Toledo sweets .

In Toledo, thanks to the Arab and Hebrew heritage, as well as to the good pastry shop of the convents of the nuns, also began to make a sweet almond and sugar.
In the case of a sweet as tasty and nutritious as is the marzipan numerous countries claim their origin.

Point marzipan production is continued placing most prestigious in the city of Toledo and surrounding towns: Sonseca, Ajofrín, Gálvez, La Mata ...

The Mazapán of Toledo is protected by the qualification by the Ministry of Agriculture as "Denomination of Origin".