This is Sleepy History. Sleepy History is a production of Slumber Studios. To listen ad-free, get access to bonus episodes, and support the ongoing production of this show, check out our premium feed. Customers stake £20 and get 150 free spins. Download the Betway Casino app today. 18 Plus T's and C's apply. Bet the responsible way. GambleAware.org Immerse yourself in Herbal Essences' new Moroccan Argan Oil Elixir, infused with pure argan oil. Just one drop. Deliver us up to 100 hours of hair nourishment, with the indulgence scent of a Moroccan garden. Herbal Essences' new Moroccan Argan Oil Elixir, Spa Quality Hair Appair without the price tag. Try it now. Herbal Essences. Serve as repair to smoothness nourishment with regimen use versus non-conditioning shampoo. A humble marzipan pair might today go overlooked in a shop window during the holidays. But this unassuming suite, typically made of almonds, has graced the tables of royalty and helped people to survive in times of famine. Tonight's story is as sweet as it is relaxing as we follow the history of this famous confection. We'll delve into its origins as a medicine for gallstones and other ailments, and learn why it earned a mention in both 1000 and 1 Nights and Romeo and Juliet. So just relax and let your mind drift as we explore the sleepy history of marzipan. Let's begin by imagining a well-dressed table. Its surface decorated with an array of sweet treats. It's a tantalizing celebration of all things marzipan in the form of cakes, loaves, and bite-sized morsels. There's a dome-like cake topped with lawn-green marzipan and elegantly decorated with a single pink rose. It's been cut to reveal layers of sponge cake made with jam, pastry cream, and whipped cream. It's a very simple and simple recipe that's made with a lot of different ingredients. It's a very simple and simple recipe that's made with cream and whipped cream. The side-it is a loaf of checkered sponge cake made of pink and yellow cubes glued together with jam. A thin layer of marzipan coats the loaf's exterior. It frames the colorful sponge cake in yellow gold. It's a very treasure beneath a layer of white icing, atop a rich fruitcake. It's also rolled within a loaf of yuletide fruit bread, like an orb of golden sun shining out from every slice. It's in the center of a cookie made to look like a heart. Its surface adorned with chocolate and icing, and within the bite of a chocolate bonbon alongside layers of gingerbread and sour cherry jelly. Elsewhere, marzipan is the main attraction, though experts have worked to disguise its appearance. It's been molded and sculpted, dyed and painted until it resembles a plate of delicious fresh fruit. There are the sweetest little strawberries with tiny dints across their surface and pinkish green apples appearing just to have ripened. Marzipan pears are yellow green and glossy and have brown speckles painted across their surface. You might like to imagine that you're sampling some dishes now. A piece of fruit perhaps, or a small chocolate dome. A bite of the latter reveals layers of chocolate nougat and a pistachio marzipan alongside the almond. There are many variations on the sweets recipe, though at its core it's a mixture of sugar and ground almonds. The raw almonds are blanched in very hot water and their skins are removed before the nuts are ground into a powder. This almond flour is then roasted and cooled before sugar is mixed in for that kick of sweetness. Traditionally, eggs or honey were used as binding agents, but today one might also find various starches or sorbetol used instead. Then the mixture is worked into a pliable dough. Sometimes almond oil is added to the mixture to give the sweet a stronger hint of almond. Some recipes include the addition of vanilla pods or extract. Others use lemon juice or fragrant rose water. We should also mention that there are two types of almonds, sweet and bitter, and that both nuts contain trace amounts of cyanide. The importation of bitter almonds is actually prohibited in the United States as they carry 42 times more cyanide than their sweet counterpart. Sweet almonds are considered safe to eat raw, which is why they feature in most modern recipes. Some marzipan recipes still include bitter almonds though, and the nuts are carefully treated to remove natural toxins. Recipes and methods differ according to region and preference, and we'll look more into this as we delve into the history. But first, it might be useful to identify some misconceptions. Marzipan isn't the same as almond paste, which uses twice as many almonds and is therefore less sweet. It's far coarser and grittier than its softer counterpart. Marzipan is pliable, like edible play-doh. Nor should it be mistaken for frangipan, though this does include many of the same ingredients. Frangipan contains a blend of eggs and butter. It generally has the consistency of a custard or cream. Lastly, marzipan has a similar makeup. Only, instead of almonds, it relies upon apricot or peach kernels. This compound is far cheaper to make, though the fruit kernels require a lot of processing. Like bitter almonds, they contain natural toxins and require heating and washing in order to render them safe. Tonight, we'll focus specifically on marzipan. Both its individual uses and its role in other recipes. It's a journey that will take us through many religious holidays and special occasions. It remains unclear where the sweet originated, though it's likely somewhere in the Middle East. It's thought to have roots in Turkey and Iran, though there are mentions of a similar ground almond and honey confection originating in Greece as well. There are references to marzipan dating back to the Middle Ages, between the 9th and 12th centuries in Toledo, Spain. Toledo was the capital of Al-Andalus. It covered most of Spain, Portugal, and parts of southern France. Al-Andalus was a Muslim ruled region, formed after Spain's conquest by North African Moors. The Moors brought marzipan to the area, where it quickly spread throughout the Iberian Peninsula. In the multicultural setting of the Al-Andalus, Muslim Jews and Christians would have all known the sweet. Nones made it in their convance in the 11th century, distributing it freely in times of famine. Instead of bread, people ate loaves of marzipan. It was even mixed with chicken at times to make for a more filling and protein-rich meal. A reference from around 1150 gives its name as Postre Rehiel, or Royal Desert. Later, it would be known as Mata Pan de Toledo, gaining the name of the Mata Pan of the Middle East. It was the first country to have a Mata Pan of the Middle East with its unique history in this location. To bear the name Mata Pan de Toledo, the product must meet with particular guidelines. At least 50% of the recipe must consist of almonds in order to produce a sweet that is fragrant and delicious. Today, the sweet is sold at cafes and confectioners and at shops which specialize in the almond candy. The city is also home to the world's tallest marzipan statue. It's a rendering of the fictional character Don Quixote that stands nearly 12 feet tall. Let's turn our attention now to Iran in the Middle East or as it was known in the 9th century, Persia. Some believe this to be the birthplace of marzipan, attributing it to a doctor born in 850. Abu Bakr al-Razi, also known as Razzis, was a respected physician during the Islamic Golden Age. He wrote a book about the virtues of marzipan. He described the benefits as enjoyed by his patients, how it was good for the brain as well as digestion. In reality, Razzis wasn't far from the truth. Almonds contain lessothen, which stimulates nerve cells. He wouldn't be the first to note its healing properties. For the first part of its lifetime, it was more medicine than sweet treat. Marzipan also gets a mention in 1001 nights, sometimes referred to as Arabian nights. The book was compiled between the 9th and 14th centuries, its authors from Persia, Saudi Arabia and India. A paste of almonds appears in one of the stories. It's used during Ramadan to ease the process of fasting. We can take from this that marzipan was known to those regions and that it was already linked to Islamic festivals. From Iran, the sweet travelled west to Turkey, where the locals named it Badem Esmese. In English, this translates to almond paste. But in terms of the recipe, it seems identical to marzipan. Turkey was at the heart of the Ottoman Empire, which would grow to dominate Eastern Europe and beyond. So it wasn't long, thanks to trade and travel, before the almond candy would spread further into Europe. Marzipan became a speciality of European port towns, in particular those that were part of the Hanseatic League. This was a confederation of merchant guilds and market towns, with nearly 200 settlements between the 13th and 17th centuries, though it started to decline in the 15th century. When it came to trade on the North and Baltic Seas, the Hanseatic League dominated the market. There were towns and trading posts across central and northern Europe, from England to Estonia, the Netherlands to Poland. Initially thought of as a medicine, marzipan was traded between pharmacies and those in need of healing. This was generally the way until the 17th century, when confectioners began to make it as a sweet. The city of Lübeck, Germany, on the Baltic coast, became particularly famous for its brand of marzipan. Today, it enjoys protected status, like its Spanish counterpart made in Toledo. So-called Lübeck-a-Matzipan must meet with very high standards. Products must contain a maximum of 30% sugar, while those labeled as fine marzipan can include 10% or less. Today, Lübeck is home to many attractions, including cafes and museums devoted to the sweet. One can purchase marzipan in all shapes and sizes and see castles and ships molded from the candy. The regions of Lübeck and Toledo are the only in the world where the marzipan sold enjoys such protected status. Though that's not to say that there aren't many other regions where the sweet has both a grand history and reputation. Tallinn, Estonia, in northeastern Europe, was formerly a port town in the Hanseatic League. Like Lübeck, it became known for its production of marzipan, which remains today a local specialty. Here, it was made in the Town Hall Pharmacy of Tallinn, the oldest pharmacy in Europe to continually operate. Locals tell the tale of the sweet being invented by a man named Mart, who worked there in the mid-1400s. Mart was tasked with treating the mare, who needed a remedy for a case of gallstones. He swapped out bitter ingredients for those a little sweeter in order to make the medicine a bit more palatable. The result was a confection named Mart's bread, though it was later rebranded under the name Marzipan. It would remain on the price list of the Town Hall Pharmacy for centuries after Mart's discovery. In fact, there's a reference from 1695 on the price list of that very pharmacy. It falls under the Latin name Panis martius, meaning March bread. Though there are also references to Marchi Panis, or March bread. There is even evidence of a particular order being sent from the pharmacy to a Dutch sculptor. Aunt Pasa was working in Tallinn when he was sent stone molds for use with marzipan. The molds were reminiscent of Tallinn's coat of arms, three lions on the larger piece, and a simple cross on the smaller of the two. It was likely that the sculptor was making an elaborate gift, perhaps for the mare or some other important figure. Tallinn would become famous for its gorgeous designs, served in cafes from the mid-1800s. Hand-painted vegetables, birds, and other animals would become favourites of the aristocracy and the Czars of Russia. Today, these traditions are alive and well in the cafes and museums dedicated to marzipan. Shops display sweets that look as delicate as fine china. Many showcase artists painting sweets behind the counter. Another city renowned for its marzipan is a second port town on the Baltic Sea. Königsberg was formerly part of German Prussia. Today, it's Carliniengrad in the country of Russia. The first shop opened in 1809 and sold a golden brown marzipan with a slightly flamed surface. This toasted marzipan soon gained popularity, including with the royals of the Prussian court. This toasted marzipan is how it's still sold today in the museum of art and art. The marzipan is how it's still sold today in the museums and confectioners on the streets of Carliniengrad. Traditionally, it's flavoured with a touch of rosewater and is often filled with apricot jam. So far, we've travelled to different places and heard the sweet called by several different names. Yet further investigation yields additional names and each reveals more about the history of the sweet. The Sicilians in Italy are thought to be the first to coin the name marzipan or match bread. This has its roots in the Latin panismatias and the early Roman calendar. For the early Romans, March had been the first and most important month. And though this had changed, it remained significant. For medieval Christians, much of the month was taken up by Lent, a period of religious fasting to commemorate the 40 days Jesus spent fasting in the desert. Marzipan at the time was considered medicinal and therefore acceptable to consume over Lent. In 13th century Italy, the theologian Thomas Aquinas reassured the clergy that marzipan does not break the fast. Equally, marzipan may be derived from Arabic and another word used in 13th century Italy. Muthapan denoted a Venetian coin, one that was sold in a small decorative box. The coins were out of circulation by the 15th century but the boxes were used to hold sweets and spices. Merchants and crusaders passing through the area would purchase them as souvenirs and gifts for their loved ones. They would return home with muthapan for their families, including boxes containing the almond candy. Over time, the word lost its original meaning and became conflated with the sweet itself. This was one of the ways that the sweet came to England, where it was commonly known as march pain. The sweet even appears in Romeo and Juliet, written by William Shakespeare in the late 1500s. The scene takes place at the Capulets mansion, where a banquet has been held in the main ballroom. The butler is busy chastising the servants. They aren't clearing things away as quickly as he'd like. In the middle of telling them to move the chairs, to clear away the plates and let the porter in, he pauses and asks the servant to be a good fellow and save him a piece of marzipan. Shakespeare lets us in on the appeal of the sweet, as well as its place at the banquets of the rich. He was likely aware that it was a favourite of the aristocracy and England's ruling monarch, Queen Elizabeth I. Louis XIV, France's so-called son king, would be just as fond in the 17th century. Marzipan would be served at his decadent banquets, sculpted in the form of meats and fruits. Though the poor of Toledo had eaten marzipan in times of famine, for many in other places the sweet was out of reach. It became a way to showcase wealth and status and was frequently served decorated with gold leaf. It wasn't until the beginning of the 1800s that things started to change. The discovery of beet sugar led to a drop in prices, making marzipan more affordable and increasing supply and demand. It was served like chocolate in the coffee houses of Europe and purchased as a treat from sugar-bakers and confectioners. A century later, it was being made in home kitchens, though it was generally still reserved for special occasions. In her Book of Household Management, published in 1861, the English Mrs. Beaton provides a number of recipes. Victorian housewives might follow her instructions and bake either different types of marzipan or marzipan slices. She also includes a picture of Simnal's house, which includes a picture of Simnal cake, a recipe that dates back to medieval England. This she describes as a lenten or Easter cake, its interior filled with a rich plum pudding. The fruitcake is decorated with toasted marzipan, including 11 balls which stand on its top. These represent the disciples of Jesus, with the notable exception of Judas Iscariot. Some cakes are baked with marzipan inside, said to represent Christ himself. Simnal cake is similar to what the British call Christmas cake, eaten throughout the festive period. Though the latter is richer, its fruits soaked in alcohol and its marzipan top wearing a blanket of icing. Simnal cake was originally made on the 4th Sunday in Lent, when the 40-day fast was beginning to be relaxed. Today, it's often eaten on Easter Sunday throughout the United Kingdom and in parts of Europe. Marzipan's ties to Lent are visible throughout Europe, where it's frequently associated with Easter traditions. Such is the case on the island of Malta, where figs appear in many forms. Cookie cutters are used to form these biscuits into hearts, crosses, eggs and bunnies. Marzipan is placed within the centre of the biscuit, while their surface is decorated with chocolate or icing, like an iced sandwich biscuit. They're a delicious gift for friends and family, traditionally given out on Easter Sunday. In some Maltese villages, figs are taken to church and blessed by a priest before being eaten. Marzipan fruits are more common in Sicily, where fruta martirana are an Easter favourite. Marzipan is shaped, dyed and sometimes painted to look like small yet realistic fruits and vegetables. The tradition is said to have originated in the 12th century, with the inventive nuns of the martirana monastery. They filled an empty apple tree with marzipan fruit and successfully impressed the visiting archbishop. The sweets have become popular at Christmas time as well. For many Europeans, there's no sweeter present than a box filled with marzipan fruit. They're often counted amongst Sinterklaas streets within the festive traditions of Belgium and the Netherlands. On December 5th, or St. Nicholas's Eve, marzipan fruits and animals might be left in the shoes of children. Further north, in Norway and Sweden, family traditions are just as charming. A single almond is hidden in a meal of rice porridge and a marzipan pig awarded to the one who finds it. Marzipan pigs are also common in Germany. A symbol of good luck they're given out at New Year. Other festive treats include bread-like loaves and marzipan cut-offen, formed to look like potatoes. It's testament to Germany's love affair with the sweet, but it appears in a variety of festive recipes. Perhaps, most famously, it's in the fruit bread, Stollen, a hidden delight at the centre of the bread. The lesser-known Baitmenchen are equally delicious. These are delicate little pastries filled with marzipan. They're a particular speciality of the city of Frankfurt and are sold at Christmas markets dating back to the 14th century. Domino Steiner is another local favourite, sold in Germany and Austria since the 1930s. Herbet Vendler sought to create an affordable alternative to the praline sweets that were too expensive for most. Shaped like little cubes, they are coated in dark chocolate and include three layers of sweets inside. There's Leipkuchen Gingerbread, followed by a jelly of sour cherries or apricots, and lastly a top of delicious marzipan. Mozart Kugeln are also popular, though they actually originated in Salzburg, Austria. Paul first created them in the year 1890 and named them after the composer Wolfgang Amadeus Mozart. Known initially as Mozart Bonbons, they include layers of marzipan, one almond, one pistachio. These are separated by a layer of chocolate nougat and the whole thing is dipped in either milk or dark chocolate. The final result is a small chocolate ball with a sweet surprise inside. Such delights have travelled around the world by way of supermarkets, cafes and recipes for home baking. They're a staple of the famous Christmas markets the world over, from New York to London, Prague to Toronto. We should also mention the use of marzipan in India, where the sweet is often made of cashew nuts instead of almonds. This is similar to the recipe in Latin America, where marzipan is often made from a paste of peanuts. Christmas in India is increasingly commercial, particularly in the cities of Goa and Mumbai. People of all religious backgrounds might partake in the festivities, enjoying cashew nut marzipan in the form of stars and flowers. Marzipan also appears outside of Christian celebrations, such as in the Jewish tradition of Passover. During this period, it's forbidden to eat wheat, spelt, barley, oats or rye. Marzipan fruits, therefore, are a delicious and kosher addition to the Jewish sada plate. For some modern Muslims, it's a part of Eid, the three-day celebration that follows Ramadan each year. What better way to end a month long fast than with the delicious medicine once prescribed by doctors? The sweet also features in cultural events, such as Liskelaard in Geneva, Switzerland. Held on December 12th, it marks Geneva's victory when they repelled an invasion in 1602. The soldiers were held off by a local housewife who dumped a cauldron of vegetable soup over their heads. People in Geneva today mark this tradition by filling a small chocolate cauldron with marzipan vegetables. The cauldron is smashed, often by the children, and the family dine on the sweet debris. Outside of religious holidays and cultural traditions, marzipan and other almond sweets are common at weddings around the world. In Greece and Cyprus, almond cookies, called amigdalota, are a light and airy treat. Similarly, you may find marzipan shaped into small pears and sprinkled all over with white powdered sugar. These are topped with cloves, which act as the stem of the pear, adding fragrance and aroma to the rosewater marzipan. The marzipan served at Maltese weddings is often flavored with amaretto liquor. Shaped into balls and dipped in white icing, these delicate treats look like edible snowballs. Over in Iran, toot are a specialty. Their bits of marzipan form to look like mulberries. Saffron and gel paints allow for different colored fruits, making them a bright addition to any wedding banquet. Equally attractive is the Syrian custom of shaping marzipan into delicate flowers. These tend to be flavored with orange flower water and baked in the oven until they're slightly caramelized. Everywhere that marzipan is known, it has its own unique place in the local culture. Many regions have become famous for their delicacies, having recipes refined through the ages. Princess Torta, which translates as Princess Cake, is a Swedish specialty dating back to the mid-1900s. Being a favorite of the princesses in Denmark, Norway and Belgium, it earned its royal name. It's a layered sponge cake with jam and pastry cream covered with a thick, whipped cream dome. The cake is encased in a layer of green marzipan, and it's often topped with a pink marzipan rose. It's a decadent cake and delicious with teal coffee, as is Battenberg, a sponge wrapped in marzipan. It was created in England in 1884 for the marriage of Queen Victoria's granddaughter to Prince Louis of Battenberg, Germany. This popular cake includes checkered sponge squares, pink and yellow in a two-by-two pattern. These are meant to resemble the Battenberg crest and are held together with apricot jam. Returning to Sicily, we find another sweet triumph, a cake with its origins in the 10th century. The round sponge of cassata cake is soaked in fruit juice and liquor. It's layered with ricotta and candied fruits. This surface is topped with green marzipan, which is then coated in fine white icing. Candied fruits and nuts are then arranged on top, forming a colorful pattern that stands out on the white. Though the origins of the cake are a matter of debate, it's likely the result of combined cultures. When the Moors invaded Sicily, they brought knowledge of sugar work. No doubt to the delight of Italy's expert pastry makers. In some ways, the cake echoes the travels of masters and though on a far smaller scale than the almond candy. Marzipan has brought joy to people across continents and found a place within different cultures all around the globe. Whether it's eaten at Christmas, Eid or Easter, the sweet evokes a feeling of warmth and celebration. For many, it's become symbolic of family traditions and the comforting rituals that bind us together. It adds a touch of decadence to weddings and birthdays and makes cake enjoyed with a friend feel like a special occasion. No matter where and when it's eaten, Marzipan brings an invitation to slow down and savor the moment. The cake is a special gift from the Moors. It's a special gift from the Moors. It's a special gift from the Moors. It's a special gift from the Moors. It's a special gift from the Moors. It's a special gift from the Moors. It's a special gift from the Moors. It's a special gift from the Moors. It's a special gift from the Moors. It's a special gift from the Moors. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you.
