Processed
White Marzipan
S tier
White marzipan is a fine almond-and-sugar paste kept pale so it will take colour for modelling and so a covered cake looks porcelain rather than tan. The almond flavour is still there, but blanching and a high sugar ratio keep the paste ivory. Lübeck and other fine houses sell "white" as a quality look, not a different nut. It dries at the surface; wrap leftovers. Bitter-almond oil is a seasoning, not a licence to skip real almonds. If it tastes only of sugar and essence, it is persipan or a cheap cut. Knead until plastic, then stop before the oil weeps.
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History
North German marzipan makers prized a pale paste for moulded figures and fine loaves.
Lübeck white marzipan became a gift standard, pale enough to gild and paint.
Cake coverers adopted white marzipan as a layer under icing.
Allergen labelling made honest white almond marzipan stand apart from persipan.