Persipan

Confectionery ingredient

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Persipan

This Dominostein has a layer of persipan at the top

Alternative names| Parzipan
Place of origin| Germany
Main ingredients| Apricot or peach kernels, sugar

*   Media: Persipan

Persipan (from Persicus (peach) and marzipan; also known as Parzipan) is a material used in confectionery.[1] It is similar to marzipan but, instead of almonds, is made with apricot or peach kernels.[2] Persipan consists of 40% ground kernels and 60% sugar. The kernels have a strong bitter flavour caused by the presence of amygdalin, a toxic cyanogenic glycoside which has to be detoxified before the kernels can be used. The cores are normally not used otherwise, originally making persipan lower-priced than marzipan. It also has a somewhat different taste. Persipan often contains 0.5% starch so that it can be easily differentiated from marzipan with an iodine test.

Persipan is generally used in confectionery in place of marzipan and as an ingredient of pastry and sweet foods, such as Stollen. It is rarely eaten by itself. In recent years[when?], the use of persipan has increased.

## References

[edit]

1. ^ "Persipan". Retrieved 2020-09-01.
2. ^ "Persipan - GMO Database". Archived from the original on 2015-09-08. Retrieved 2015-09-09.

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Nut and seed confections

Whole or crushed|

| Candied|

* Candied almonds
* Comfit (Dragée)
* Marron glacé
* Mukhwas
* Noghl

|

Candied in mass|

* Alegría
* Brittle
* Chikki
* Churchkhela
* Florentine
* Gajak
* Gozinaki
* Nougatine
* Ka'í Ladrillo
* Panforte
* Panocha mani
* Pralin
* Praline
* Pé-de-moleque
* Sesame seed candy
* Sohan asali

Enrobed|

* Almond bark
* Chocolate-covered almonds

In mass|

* Biscotti (Cantucci, Carquinyoli, Croquant)
* Stollen
* Turrón

Ground|

| Raw or blanched|

* Calisson
* Dominostein
* Frangipane
* Gaz
* Gianduja
* Halva
* Marzipan
* Nougat
* Panellets
* Persipan
* Tabrizi Lovuez

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Cooked|

* Nut barfi (Kaju katli)

Baked|

* Almond biscuit (European)
* Almond biscuit (Chinese)
* Amaretto
* Basler Läckerli
* Berner Honiglebkuchen
* Bethmännchen
* Cavallucci
* Financier
* Friand
* Ghoriba
* Kahk
* Kourabiedes
* Ma'amoul
* Macaron
* Macaroon
* Mandelhörnchen
* Nocciolini di Canzo
* Paçoca
* Paprenjak
* Polvorón
* Pignolo
* Russian tea cake
* Qurabiya
* Tahini cookie
* Tuile
* Vanillekipferl

Puréed|

* Mont Blanc

Filling, topping or base|

* Bakewell pudding and tart
* Baklava
* Battenberg cake
* Bear claw
* Bienenstich
* Biscuit Joconde
* Cassata
* Dacquoise
* Date and walnut loaf
* Dundee cake
* Dutch letter (Banket)
* Esterházy torte
* Frankfurter Kranz
* Jésuite
* Kerststol
* Kyiv cake
* Kransekake
* Misérable cake
* Pecan pie
* Princess cake
* Reshteh khoshkar
* Sans rival
* Silvana
* Simnel cake
* Tarta de Santiago
* Walnut and coffee cake

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Peach fruit and trees

Varieties|

* Prunus persica
* var. platycarpa
* var. nucipersica
* Prunus ferganensis
* Prunus davidiana
* Prunus kansuensis
* Prunus mira
* Prunus tangutica
* Prunus texana

Dishes|

* Bellini
* Peach Melba
* Peaches and cream
* Persipan

Production|

* Raphael J. Moses
* Peach production in China

Other|

* List of peach and nectarine diseases
* Peach Drop
* Peaches of Immortality

* Category

Authority control databases: National |

* Germany

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