Mazapan de Toledo and its history
The appearance of the Mazapan takes place in the 11th century, between the years 850 and 900, although its disclosure is delayed until two centuries later.
In the year 1150 (reigning Alfonso VII) is cited a paste of sugar and honey as "Dessert Regio" in the gastronomic description made by the chroniclers of the time. However, the first known marzipan recipe dates from 1525. In 1615 a first ordinance appeared in reference to the manufacture of marzipan in which it was indicated that these must be "jaropados de Valencia almonds and white sugar, and not otherwise".
Legend has it 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 with almonds and sugar crushed with a hammer they made a "maza bread" .
According to the regulation, the Mazapán de Toledo is the thin and compact mass resulting from mixing or kneading raw almonds, peeled and ground, with sugar in its different classes, which is used as the basis of a varied series of typical Toledo sweets .
In Toledo, thanks to the Arab and Hebrew inheritance, as well as the good pastry making of the convents of the nuns, a sweet almond and sugar was also made.
In the case of a sweet as tasty and food as is the marzipan many countries claim their origin.
The point of production of the most prestigious marzipan continues to be located in the city of Toledo and nearby towns: Sonseca, Ajofrín, Gálvez, La Mata ...
The Mazapán de Toledo is protected by the qualification by the Ministry of Agriculture as "Denomination of Origin".