Question: How much ground almonds by percentage must almond paste contain to be called marzipan in Sweden and Finland?
About the article "Marzipan", section "Iberian Peninsula line".

Candidate passages:
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.
Persipan is a similar, yet less expensive product, in which the almonds are replaced by apricot or peach kernels.
Many confectionery products sold as marzipan are made from less expensive materials, such as soy paste and almond essence.
German marzipan is made by grinding whole almonds with sugar and partially drying the paste, and French marzipan (called 'massepain') is made by combining ground almonds with sugar syrup.
Some marzipan is flavored with rosewater.
Spanish marzipan is made without bitter almonds. 
While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes.
Almonds are available in many forms, such as whole, sliced (flaked, slivered), and as flour.
Almonds yield almond oil and can also be made into almond butter or almond milk.
These products can be used in both sweet and savoury dishes.
Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly "muesli" or ice cream-based dishes.
Almonds are used in marzipan, nougat, many pastries (including "jesuites"), cookies (including French" macarons", macaroons), and cakes (including financiers), "noghl", and other sweets and desserts.
They are also used to make almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its naturally sweeter taste.
The young, developing fruit of the almond tree can be eaten whole ("green almonds") when they are still green and fleshy on the outside and the inner shell has not yet hardened.
The fruit is somewhat sour, but is a popular snack in parts of the Middle East,eaten dipped in salt to balance the sour taste.
Also in the Middle East they are often eaten with dates.
They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life.
For dessert, almond cookies, Chinese almond biscuits, and Italian "ricciarelli" use almonds.
In Greece, ground blanched almonds are used as the base material in a great variety of desserts, usually called "amygdalota" (αμυγδαλωτά).
Because of their white colour, most are traditionally considered "wedding sweets" and are served at wedding banquets.
In addition, a soft drink known as "soumada" is made from almonds in various regions.
In Iran, green almonds are dipped in sea salt and eaten as snacks on street markets; they are called "chaqale bâdam".
Also sweet almonds are used to prepare a special food for babies, named "harire badam".
Almonds are added to some foods, cookies, and desserts, or are used to decorate foods.
People in Iran consume roasted nuts for special events, for example, during New Year parties.
In Italy, the bitter almonds from apricots are the base for "amaretti" (almond macaroons), a common dessert.
Traditionally, a low percentage of bitter almonds (10-20%) is added to the ingredients, which gives the cookies their bitter taste (commercially, apricot kernels are used as a substitute for bitter almonds).
Almonds are also a common choice as the nuts to include in "torrone".
In Puglia and Sicily, "pasta di mandorle" (almond paste) is used to make small soft cakes, often decorated with jam, pistachio, or chocolate.
In Sicily, almond milk is a popular refreshing beverage in summer.
In Morocco, almonds in the form of sweet almond paste are the main ingredient in pastry fillings, and several other desserts.
Fried blanched whole almonds are also used to decorate sweet "tajines" such as lamb with prunes.
A drink made from almonds mixed with milk is served in important ceremonies such as weddings and can also be ordered in some cafes.
Southwestern Berber regions of Essaouira and Souss are also known for "amlou", a spread made of almond paste, argan oil, and honey.
Almond paste is also mixed with toasted flour and among others, honey, olive oil or butter, anise, fennel, sesame seeds, and cinnamon to make "sellou" (also called "zamita" in Meknes or "slilou" in Marrakech), a sweet snack known for its long shelf life and high nutritive value.
In Indian cuisine, almonds are the base ingredients of "pasanda"-style curries.
"Badam halva" is a sweet made from almonds with added coloring.
Almond flakes are added to many sweets (such as "sohan barfi"), and are usually visible sticking to the outer surface.
In Pakistani cuisine, almonds are the base ingredients of many food items.
Meat dishes containing almonds include pasanda-style or Mughalai curries.
Badam halva is a sweet made from almonds with added coloring.
Almond flakes are added to many sweets (such as "sohan barfi"), and are usually visible sticking to the outer surface.
Almonds form the base of various drinks which are supposed to have cooling properties.
Almond sherbet or "sherbet-e-badaam" in Urdu, is a popular summer drink.
Almonds are also sold as a snack with added salt.
Almonds can be processed into a milk substitute called almond milk; the nut's soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans.
Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of soymilk and some of which use no heat, resulting in "raw milk" (see raw foodism).
The 'Marcona' almond cultivar is recognizably different from other almonds, and is marketed by name.
The kernel is short, round, relatively sweet, and delicate in texture.
It has been grown in Spain for a long time and its origin is unknown; the tree is very productive, and the shell of the nut is very hard.
'Marcona' almonds are traditionally served after being lightly fried in oil, and are used by Spanish chefs to prepare a dessert called "turrón". 
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). 
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.