Almonds and sugar, simplicity and tradition.
There are many theories about the origin of this sweet, one legend states that in the Convent of San Clemente the nuns started baking this to feed the hungry people during the famine of Castile in 1212.
What is certain is that in Spain there is a strong tradition to eat marzipan (mazapan) in Christmas time, and that in Toledo we can buy it all year around.
There are still some convents that sell sweets made by the nuns directly in their door, like the Convent of Gaitanas, and there are also many shops in the old town where you’ll see this treats on the window display. A very famous bakery is Obrador Santo Tome, in Zocodover square, this bakery dates from 1856 and they have all kinds or marzipan, from the more traditional one (only almonds and sugar) to some with stuffing, or the colourful ones.
Anguilas de Mazapan
There is also a popular tradition to offer “Anguilas de Mazapan”, they are big marzipans with the shape of an eel, stuffed with yolk or spaghetti squas jam, and decorated with crystallized fruits.