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.

The cores are normally not used otherwise, originally making persipan lower-priced than marzipan.

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.