Question: What percentage of marzipan must be almond paste?
About the article "Marzipan", section "Iberian Peninsula line".

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Another possible geographic origin is in Spain, then known as Al-Andalus.
In Toledo (850-900, though more probably 1150 during the reign of Alfonso VII) this specialty was known as "Postre Regio" instead of "Mazapán") and there are also mentions in The Book of One Thousand and One Nights of an almond paste eaten during Ramadan and as an aphrodisiac.
Mazapán is Toledo's most famous dessert, often created for Christmas, and has PGI status.
Almonds have to be at least 50% of the total weight, following the directives of "Mazapán de Toledo" regulator counseil.
Another idea to support this line is the important tradition of another Spanish almond-based Christmas confectionery, the turron.
Under EU law, marzipan must have a minimum almond oil content of 14% and a maximum moisture content of 8.5%.
Optional additional ingredients are rosewater, honey, pistachios, preservatives, and sometimes hazelnut.
In the U.S., marzipan is not officially defined, but it is generally made with a higher ratio of sugar to almonds than almond paste.
One brand, for instance, has 28% almonds in its marzipan, and 45% almonds in its almond paste.
However, in Sweden and Finland almond paste refers to a marzipan that contains 50% ground almonds, a much higher quality than regular marzipan.
In Germany, Lübecker Marzipan is known for its quality.
It contains 66% almonds.
The original manually produced Mozartkugeln are made from green pistachio marzipan.
Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder.
It is similar to "marzipan".
Almond paste is used as a filling in pastries, but it can also be found in chocolates and as a higher quality alternative to marzipan.
In commercially manufactured almond paste, ground apricot or peach kernels are sometimes added to keep the cost down (also known as persipan). 
Marzipan is a confection consisting primarily of sugar or honey and almond meal, sometimes augmented with almond oil or extract.
It is often made into sweets; common uses are marzipan-filled chocolate and small marzipan imitations of fruits and vegetables.
It is also rolled into thin sheets and glazed for icing cakes, primarily birthday and wedding cakes and Christmas cakes.
This use is particularly common in England, on large fruitcakes.
Marzipan (or almond paste) may also be used as a cake ingredient, as in stollen.
In some countries, it is shaped into small figures of animals as a traditional treat for New Year's Day.
Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season.
Traditional Swedish Princess Cake is typically covered with a layer of marzipan that has been tinted pale green. 
Lübeck Marzipan () refers to Marzipan originating from the city of Lübeck in northern Germany and has been protected by an EU Council Directive as a “Protected Geographical Indication” (PGI) since 1996.
The Marzipan manufacturers of Lübeck like Niederegger, Carstens, Lubeca or Marzipan-Land follow some principles of quality by voluntary commitments (not required by the directive).
Niederegger, for example, uses 100% almond paste and no sugar. 
Almond meal, almond flour or ground almond is made from ground sweet almonds.
Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds.
The consistency is more like corn meal than wheat flour.
It is used in pastry and confectionery– in the manufacture of almond macarons and other sweet pastries, in cake and pie filling, such as Sachertorte and is one of the two main ingredients of marzipan and almond paste.
In France almond meal is an important ingredient in frangipane, the filling of traditional Galette des Rois cake.
Almond meal has recently become important in baking items for those on low carbohydrate diets.
It adds moistness and a rich nutty taste to baked goods.
Items baked with almond meal tend to be calorie-dense.
Almond meal has a low heat conductivity.
Almonds have high levels of Polyunsaturated fats fats in them.
Typically, the Omega 6 in almonds is protected from oxidation by its surface and vitamin E. When almonds are ground, this protective skin is broken and exposed surface area increases dramatically, greatly enhancing the nut's tendency to oxidize.