Legend has it that marzipan resulted from a food scarcity in the 11th century in Toledo (Spain). A few nun started producing a paste from almonds by adding sugar. This should remind them on bread.
A similar legend is told about the inhabitants of Lübeck (Germany). During a famine people had only almonds, sugar and rose water at their disposition. Having these ingredients at hand, a companion confected the first "marziapn bread".
Others however mention that a paste from almonds, honey, rose water and

acrdamon had been known in the Orient during the Ancient World. According to these sources, the word "marzipan" comes from the arabian "maulhaban" (sitting king).
A small and flat cake had been produced from the mentioned ingredients, garnished with the picture of a sitting king. The crusades brought the "sitting king" first to Italy and from there to other regions in Europe.

The first "Italian" marzipan was packed in so called "Massapana Boxes". It did not take long, and the name of the packing was also used for ist content. From the word "massapana" the Italian word "Marzapana" evolved. During the 15th century marzipan became known in Europe. However,at that time only pharamcist were allowed to produce it in small amounts, as a medicinal benefit was attached to it (with flatulency, costiveness and colics).

In the middle of the 16th century tranistion from marzipan being an expensive drug to becoming a unique sweet started. However, "ordinary" folk was excluded from purchasing and consumption of this luxury by the nobility.
Only at the end of the 18th century marzipan became available at reasonable prices due to the extraction of beet sugar.

The original cultivation area has been Southwest and Central Asia. However, by today the main cultivation regions are within Spain and California, whereas California is producing by far the largest part of world production. California produces 300,000 tons opposed to Spain with 55,000 tons. Crop yields can fluctuate by up to 20%, caused by the weather. Beyond almonds are produced in Portugal, Morocco, Greece, Turkey and Iran.
 

In general cropping takes place from August till beginning of October. In the main producing areas cropping takes place in a mechanical manner. Special cropping machines shake the trees, fallen down almonds are collected automatically afterwards. The green shell is removed immediately. This prevents the generation of aflatoxins. Afterwards almonds are dried with the shell around the pit. Distribution of almonds generally takes place without the shell.
 

All Californian producing regions offer exclusively sweet almonds. These are in general genuine. The most common and known almond varieties are Nonpareil Variety, California Variety, Nepluy and Carmel Variety.
Almond trees in Europe carry sweet as well as bitter almonds. Bitter almonds contain hydrogen cyanide, for which reason a commerce of max. 5% is allowed. The natural content of bitter almonds during harvest is approx. 2 to 3%. However, bitter almonds are indispensable for the flavour of marzipan.