Almond paste

In a type of commercially manufactured almond paste called persipan ground apricot or peach pits are added to save money.

In Sweden[2] (where it is known as mandelmassa) it is used in biscuits, muffins and buns and as a filling in the traditional Shrove Tuesday pastry semla[3][4] and is used in Easter and Christmas sweets.

The soft paste is molded into creative shapes by pastry chefs which can be used as cake decorations or to make frutta martorana.

[5] Almond paste is the main ingredient of the traditional French calisson candy in Aix-en-Provence.

[citation needed] In Turkey, almond paste is traditionally made in Edirne.