Pasta di mandorle

Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, eggs, heavy cream or corn syrup added as a binder. It is similar to marzipan, with a coarser texture. Almond paste is used as a filling in pastries, but it can also be found in chocolates. In a type of commercially manufactured almond paste called persipan, ground apricot or peach pits are added to save money.

名前の由来

材料

アーモンドピスタチオ砂糖はちみつヘーゼルナッツレモン砂糖のアイシング

食べる時期

復活祭 · 死者の日（11月2日）

PAT · イタリア農業省が認定する伝統食品

シチリアの菓子 →

歴史：起源から今日まで (it)

Le origini di questo dolce sono molto lontane: pare, infatti, sia nato alla fine del 1100 nel convento palermitano della Martorana, annesso alla chiesa di Santa Maria dell'Ammiraglio, che deve il suo nome a Giorgio d'Antiochia, ammiraglio del re del Regno di Sicilia Ruggero II. Il nome "reale" attribuito alla pasta dolciaria si può ricondurre al fatto che essa fosse "degna di un re" per la bontà e le caratteristiche del dolce.

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もっと詳しく (en)

Uses

Almond paste is used as a filling in pastries of many different cultures. It is a chief ingredient of the American bear claw pastry. In the Nordic countries almond paste is used extensively, in various pastries and cookies. In Sweden (where it is known as mandelmassa) it is used in biscuits, muffins and buns and as a filling in the traditional Shrove Tuesday pastry semla and is used in Easter and Christmas sweets. In Denmark (where it is known as marcipan or mandelmasse), almond paste is used in several pastries, for example as a filling in the Danish traditional pastry kringle. In Finland almond paste is called mantelimassa.
In the Netherlands, almond paste is called amandelspijs.
In Germany, almond paste is also used in pastries and sweets. In German, almond paste is known as Marzipanrohmasse.

It Italy it is known as "pasta di mandorle". The soft paste is molded into creative shapes by pastry chefs which can be used as cake decorations or to make frutta martorana.
Almond paste is the main ingredient of the traditional French calisson candy in Aix-en-Provence.
In Turkey, almond paste is traditionally made in Edirne.

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