It wasn’t always so simple. My aunt Hanna once told me a story about the massapan that her mother, my Iraqi grandmother, use to make. It was a lot of work, she said, so Hanna herself, who loves to bake, never bothered with it.
Massapan? Never heard of it. A quick visit to Claudia Roden’s Book of Jewish Food revealed it to be marzipan, or almond paste, the centuries-old crossroads sweet brought to Spain by the Arabs and adopted by Spanish Jews before their expulsion in 1492. Marzipan also has a long tradition in central and northern Europe and Scandinavia. … ~ Amelia Saltsman of The Kitchn
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