From the nuns of the Convent of San Clemente in Toledo, Spain, the Jews of Medieval Spain acquired the unique skill of handcrafting freshly ground almonds with a sugar syrup into orange blossom scented marzipan (masapan).
Centuries later, how marvelous it was for me as part of my culinary journey to taste the same textures and flavours of Mazapan de Toledo - our treasured ancestral sweet, handed down by our foremothers over generations.
We, the Sephardim of Rhodes Island, continue to make this prized confection and on my return I made marzipan filled with lemon fondant, we call “Pastel Reale”, which though time-consuming are impressive served at special occassions.