Question: What combination of ingredients is needed to make Marzipan?
About the article "Marzipan", section "Abstract".

Candidate passages:
Pan de Cádiz or turrón de Cádiz is a large marzipan confection from Cádiz, Spain.
"Pan" means 'bread' in Spanish, a name which the dish probably acquired due to its appearance as a rectangular bread.
There are many different recipes, but the basic ingredients are always marzipan and candied fruit.
It was invented in the 1950's by the pastry chef Antonio Valls Garrido, who first sold the dish in his pastry shop Viena.
The origins of the dish may lie in the marzipan rolls with fruit made in Cádiz during the nineteenth century.
It is most often eaten during Christmas. 
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. 
Although it is believed to have originated in Persia (present-day Iran) and to have been introduced to Europe through the Turks ("badem ezmesi" in Turkish, and most notably produced in Edirne), there is some dispute between Hungary and Italy over its origin.
Marzipan became a specialty of the Baltic Sea region of Germany.
In particular, the city of Lübeck has a proud tradition of marzipan manufacture (Lübecker Marzipan ("PGI")).
The city's manufacturers like Niederegger still guarantee their marzipan to contain two thirds almonds by weight, which results in a product of highest quality.
Historically, the city of Königsberg in East Prussia was renowned for its marzipan production.
Today, the term "Königsberger Marzipan" still refers to a special type of marzipan in Germany.
In Sicily it was (1193) known as "panis martius" or "marzapane", "i.e.
", March Bread. 
J. G. Niederegger GmbH & Co. KG is a producer of marzipan and sweets.
It is based in Lübeck, Germany.
Niederegger was founded by Johann Georg Niederegger on 1 March 1806 in Lübeck and is since known for their marzipan for about 200 years.
The company is a family-owned limited private partnership.
Niederegger marzipan is classed as 100% marzipan and contains much less sugar in comparison to other marzipan makers.
In the town center of Lübeck, the always-crowded "Café Niederegger" offers a café, a shop for Niederegger sweets, and a marzipan museum on its upper floors. 
Lübeck is famous for its marzipan industry.
According to local legend, marzipan was first made in Lübeck, possibly in response either to a military siege of the city or a famine year.
The story, perhaps apocryphal, is that the town ran out of all food except stored almonds and sugar, which were used to make loaves of marzipan "bread".
Others believe that marzipan was actually invented in Persia a few hundred years before Lübeck claims to have invented it.
The best known producer is Niederegger, which tourists often visit while in Lübeck, especially at Christmas time.
The Lübeck wine trade dates back to Hanseatic times.
One Lübeck specialty is Rotspon, wine made from grapes processed and fermented in France and transported in wooden barrels to Lübeck, where it is stored, aged and bottled.