Mandelmassa (Marzipan / Almond paste)

Mandelmassa (commonly known in English as marzipan or almond paste) is a traditional confectionery paste made primarily from ground almonds and sugar (often with added syrup or egg whites). Its culinary origins trace back to the medieval Middle East — historically Persia (present-day Iran) and surrounding regions — and the recipe and production methods spread into Europe where it became especially associated with places such as Germany (Lübeck) and later many other European countries.

Today mandelmassa is manufactured commercially in multiple countries rather than by a single brand or owner. It is produced by numerous food manufacturers, specialty confectioners, and local bakeries across Europe (including Sweden, Germany, and others), as well as in regions with almond production and developed confectionery industries. Packaging formats vary by market — loaves, blocks, tubes, and canned or wrapped forms are common — and a wide range of branded and private-label versions exist.

Uses: Mandelmassa is widely used in baking and confectionery: molded marzipan sweets, cake coverings, fillings (for pastries such as Swedish semlor, stollen, and many regional desserts), and for decorative shaping. Because it is a traditional culinary product rather than a proprietary invention, there is no single originating company or ultimate corporate owner; instead, many independent and corporate manufacturers produce and sell it under their own brands.

Manufacturing note: Given the broad, decentralized production of mandelmassa, the correct manufacturing country for any specific packaged product requires checking that product's label. For a generic identification, "Multiple countries" best describes its global commercial production.