A thin, compact marzipan dough resulting from mixing or kneading peeled, raw, crushed almonds, with sugar or sugars of different types, used as a base for a variety of typical confectionery from Toledo (Castile-La Mancha). The dough may contain a filling, or may be coated with other confectionery or patisserie products.

A sweet but intense almond flavor, with a marked aroma also of almond and a soft, smooth, compact texture.